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Volatile compounds in cheeses made from raw ewes' milk ripened with a lactic culture

Published online by Cambridge University Press:  23 July 2004

Juan A Centeno ,
Estrella Fernández-García ,
Pilar Gaya ,
Javier Tomillo ,
Margarita Medina  and
Manuel Nuñez
Juan A Centeno
Affiliation:
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid, E-28040 Spain
Estrella Fernández-García
Affiliation:
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid, E-28040 Spain
Pilar Gaya
Affiliation:
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid, E-28040 Spain
Javier Tomillo
Affiliation:
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid, E-28040 Spain
Margarita Medina
Affiliation:
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid, E-28040 Spain
Manuel Nuñez
Affiliation:
Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña km 7, Madrid, E-28040 Spain
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Abstract

In some European regions ewes' milk is transformed into cheese without a previous heat treatment. The microbiota and the native enzymes present in raw milk are considered to be responsible for the characteristic strong flavour of raw ewes' milk cheeses (Nuñez et al. 1989). Although pasteurization ensures a higher uniformity of the product, heat treatment of ewes' milk may impair the sensory characteristics of cheeses (Gaya et al. 1990).

Keywords

Milk ripeninglactic culturevolatile compoundsraw ewes' milk cheese
Type
Research Article
Information
Journal of Dairy Research , Volume 71 , Issue 3 , August 2004 , pp. 380 - 384
Copyright
Proprietors of Journal of Dairy Research 2004

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