Abstract
Simple SummarySheep’s milk is usually produced on small farms. It is mainly used in the pro duction of cheese products. One of the methods of extending the shelf life of sheep’s milk is freezing it. In this study we examined the effect of freezing on sheep’s milk and a mixture of sheep’s and cow’s milk on the quality of fresh pasta filata cheeses produced from the milk. It has been proven that the freezing of milk affects the possibility of using it in later cheese processing. Freezing sheep’s milk influenced, among others, a greater hardness and less elasticity of the cheese. We also noticed that the addition of frozen sheep’s milk caused consumer dissatisfaction.Sheep’s milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution. Herein, we examined the effect of freezing on sheep’s milk and a mixture of sheep and cow’s milk (70:30, v/v) on the quality of fresh pasta filata cheeses produced from the milk. Frozen/thawed sheep’s milk contributes little to the development of innovative and reformulated cheeses. This was due to 24% higher hardness and greater extensibility and cutting force, as well as lower stretching and elasticity. Although their flowability increased (Oiling-off from 3 to 12%), the meltability (tube test, and Schreiber test) decreased. Additionally, the use of frozen milk caused consumer dissatisfaction. The consumer penalty analysis of the just–about–right showed that freezing of the milk caused the loss of the refreshing, elasticity and shininess of pasta filata cheeses.
Highlights
The supply of sheep’s milk in many regions depends on low sheep productivity, the seasonality of milk production and the short period of lactation
Meltability of cheese was determined by two methods: the Schreiber test and test tube method [25]
The Schreiber test meltability was given as the mean of six readings on the arbitrary scale of 0–10 units
Summary
The supply of sheep’s milk in many regions depends on low sheep productivity, the seasonality of milk production and the short period of lactation. Sheep’s milk is produced in smallholdings, which hinders large-scale production [1]. The largest amounts of sheep’s milk are produced in Asia (46.3%) followed by Europe (29.8%). Turkey produces the greatest amount of fresh sheep’s milk, followed by China (mainland) and Greece. 10.6 Mt of whole, fresh sheep’s milk is produced globally [2]. Sheep’s milk production is expected to increase by
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