HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Gaya, P. Articles by Nuñez, M. Search for Related Content PubMed Articles by Gaya, P. Articles by Nuñez, M.

Accelerated Ripening of Ewes' Milk Manchego Cheese: The Effect of Elevated Ripening Temperatures

Departamento de Producción y Tecnologia de Alimentos, Instituto Nacional de Investigaciones Agrarias, Apartado 8111, 26080 Madrid, Spain

The effect of elevated ripening temperatures on chemical, rheological, and sensory characteristics of Manchego cheese made from raw or pasteurized milk was investigated. Formation of phosphotungstic acid-soluble N was enhanced by high ripening temperatures more than pH 4.6- or TCA-soluble N in both raw and pasteurized milk cheeses. Degradation of _S1- and -casein was more severe in pasteurized milk cheese than in raw milk cheese. Levels of free fatty acids in cheese were adversely affected by milk pasteurization but were increased by higher temperatures and longer ripening. Pasteurized milk cheese exhibited a firmer texture than raw milk cheese. Higher temperatures and longer ripening were also responsible for a firmer texture, partly due to moisture loss. Pasteurization affected negatively cheese flavor quality and intensity. However, quality was improved by longer ripening, and intensity was improved by higher temperatures and longer ripening in both raw and pasteurized milk cheeses. Multiple linear regression equations were developed to predict chemical, rheological, and sensory characteristics of Manchego cheese.

This article has been cited by other articles:

				M. Avila, S. Garde, P. Gaya, M. Medina, and M. Nunez Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispanico cheese. J Dairy Sci, August 1, 2006; 89(8): 2882 - 2893. [Abstract] [Full Text] [PDF]

				S. Garde, M. Avila, P. Gaya, M. Medina, and M. Nunez Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639. J Dairy Sci, March 1, 2006; 89(3): 840 - 849. [Abstract] [Full Text] [PDF]

				V. Fallico, L. Tuminello, C. Pediliggieri, J. Horne, S. Carpino, and G. Licitra Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies J Dairy Sci, January 1, 2006; 89(1): 37 - 48. [Abstract] [Full Text] [PDF]

				A.C. Freitas, A.C. Macedo, and F.X. Malcata Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revision: Aspectos tecnologicos y sensoriales de quesos con denominacion de origen elaborados en la Peninsula Iberica con leche de oveja y de cabra Food Science and Technology International, January 1, 2000; 6(5): 351 - 370. [Abstract] [PDF]