Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, 28040 Madrid, Spain.
J Dairy Sci. 2012 Jul;95(7):3501-13. doi: 10.3168/jds.2011-4979.
Hispánico cheese is a semihard variety made from a mixture of cow and ewe milks. Production of ewe milk declines in summer and autumn. To surmount the seasonal shortage of ewe milk and prevent the inactivation of milk enzymes by pasteurization, curd made in spring from ewe raw milk was pressurized at 200 and 300 MPa and stored frozen for 4 mo. Thawed ewe milk curds were added to fresh curd made from pasteurized cow milk for the manufacture of experimental Hispánico cheeses. Control cheese was made from a mixture of pasteurized cow and ewe milk in the same proportions as those used for experimental cheeses. Experimental cheeses exhibited lower dry matter content, higher aminopeptidase activity and total free amino acid concentration, and higher levels of acetic and propionic acids, aldehydes, alcohols, and esters compared with control cheese. In contrast, the concentration of total free fatty acids and ketones and the levels of textural parameters were significantly higher in control cheese. The use of ewe raw milk curd pressurized at 200 and 300 MPa, stored frozen and thawed for Hispánico cheese manufacture, was generally beneficial for cheese characteristics and increased cheese yield because of the lower dry matter content of experimental cheeses.
西班牙羊奶干酪是一种半硬质奶酪，由牛奶和羊奶混合制成。羊奶的产量在夏季和秋季会下降。为了克服羊奶季节性短缺的问题，并防止巴氏杀菌使乳酶失活，在春季利用新鲜羊奶制成的凝乳在 200 和 300 MPa 下进行加压，并冷冻储存 4 个月。解冻的羊奶凝乳被添加到巴氏杀菌牛奶制成的新鲜凝乳中，用于制作实验性西班牙羊奶干酪。对照奶酪由巴氏杀菌牛奶和羊奶的混合物制成，比例与实验奶酪相同。与对照奶酪相比，实验奶酪的干物质含量较低，氨肽酶活性和总游离氨基酸浓度较高，乙酸和丙酸、醛、醇和酯的含量也较高。相比之下，对照奶酪中的总游离脂肪酸和酮的浓度以及质构参数的水平明显更高。在西班牙羊奶干酪的生产中使用 200 和 300 MPa 加压、冷冻和解冻的新鲜羊奶凝乳，通常有利于奶酪的特性，并提高了奶酪的产量，因为实验奶酪的干物质含量较低。
