Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
| Autor: | G. Amores, F.J. Pérez-Elortondo, Luis Javier R. Barron, Marta Albisu |
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| Rok vydání: | 2020 |
| Předmět: |
Farms
Food Handling animal diseases Sensation Sensory system Biology Environment Fatty Acids Nonesterified Affect (psychology) Pasture 03 medical and health sciences Mouthfeel Cheese Grazing Genetics Animals Cheesemaking Food science 030304 developmental biology 0303 health sciences geography geography.geographical_feature_category Sheep 0402 animal and dairy science 04 agricultural and veterinary sciences 040201 dairy & animal science Animal Feed Milk Animal Science and Zoology Rennet Female Flock Chymosin Food Science |
| Zdroj: | Journal of dairy science. 104(1) |
| ISSN: | 1525-3198 |
| Popis: | This work discusses the extent to which differences in technological or environmental conditions affect the sensory properties of cheeses made in mountain or valley farms. The work is focused on Idiazabal cheese, frequently made with lamb rennet paste and with milk from sheep flocks managed under extensive grazing systems. Fourteen sensory attributes were assessed, and free fatty acid content and rennet lipase activity were analyzed in cheeses from mountain and valley farms. Sensory differences between cheeses were mainly dependent on the type and amount of rennet used for cheesemaking, particularly on the level of rennet lipase activity. The sensory attributes did not appear to be influenced by pasture type, grazing practices, or environmental conditions associated with farm location. Rennet lipase activity was responsible for the high scores of strong sensory attributes such as pungent mouthfeel, and these attributes masked the potential sensory differences that could be found due to farm location. |
| Databáze: | OpenAIRE |
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