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The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis

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The aim of this study was to investigate the effects of three different somatic cell count (SCC) values on the sensory characteristics of sheep’s milk cheeses from the Castellana and Churra breeds (allowed for Protected Designation of Origin Zamorano cheese manufacture) and the Assaf breed (foreign), determined by typical consumers and instrumentally. The results show that the sensory characteristics of hardness, intensity of taste, and pungency reflect a significant influence of the SCCs of the original milk whereas breed significantly affects colour intensity and hardness (Warner-Bratzler maximum shear force; WBSF). The instrumental parameters most closely related to the assessments of the typical consumers were WBSF and the value of a*, for hardness and colour respectively.

Keywords: Breed; Sensory; Sheep cheese; Somatic cell

Document Type: Research Article


Affiliations: 1: Area de Tecnología de Alimentos, Universidad de Salamanca. E.P.S de Zamora, Avda. Requejo 33, 49022, Zamora, Spain 2: Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510, México D.F., México

Publication date: May 1, 2010


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