Variation of milk technological properties in sheep milk: Relationships among composition,coagulation and cheese-making traits |
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| Affiliation: | 1. Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy;2. Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy;3. Research Unit: Genetics and Biotechnology, AGRIS Sardegna Loc, Bonassai, S.S. 291 Sassari-Fertilia, km. 18,600, 07100 Sassari, Italy;4. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell’Università 16, 35020 Legnaro (PD), Italy;2. Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy;2. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova, viale dell’Università 16 - 35020 Legnaro (PD), Italy;1. Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil;2. University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy;3. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil;2. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, viale dell''Università 16, 35020 Legnaro (PD), Italy;3. Department of Veterinary Science, University of Parma, Via del Taglio 10, 43126 Parma, Italy |
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| Abstract: | The relationships between milk composition, coagulation properties and cheese-making traits in sheep milk were characterised. Ten traits related to milk coagulation (RCTeq, kCF, CFp), cheese yield (%CYCURD, %CYSOLIDS, %CYWATER), and curd nutrients recovery or whey loss (%RECFAT, %RECPROTEIN, %RECSOLIDS, %RECENERGY) were recorded. To obtain a measure of the efficiency in terms of %CY, the ratio between the observed and the theoretical %CY (Ef-%CYCURD, Ef-%CYSOLIDS) was calculated. Sheep milk showed good qualities for coagulation and cheese production; milk lactose appeared to be the component most linked to gelation, curd firming time and water retained in the curd. In the case of milk protein, an opposite relationship with gelation time was observed. Milk fat and protein positively affected total solids recovery and yield inducing higher %CYCURD. Relationships with CFt parameters were limited; curd firming instant rate seems to be the most informative trait to assess the efficiency of the cheese-making process. |
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