Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese

[EN]The aim of this research was to study changes in the microbial populations, free AA profile, biogenic amine content, and sensory characteristics of ripened cheeses (100 and 180 d) produced in different seasons (summer, autumn, winter, and spring) from pasteurized sheep milk from 8 commercial flo...

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Autores: Renes Bañuelos, Erica, Fernández García, Domingo, Abarquero Camino, Daniel, Ladero Losada, Víctor Manuel, Álvarez González, Miguel Ángel, Tornadijo Rodríguez, María Eugenia, Fresno Baro, José María
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Universidad de León
Repositorio:BULERIA. Repositorio Institucional de la Universidad de León
OAI Identifier:oai:dnet:buleria_____::eb273612d5cc0c42cf36ca80d7ba805a
Acceso en línea:https://hdl.handle.net/10612/28353
Access Level:acceso abierto
Palabra clave:Tecnología de los alimentos
Amino acid
Biogenic amine
Season
Sensory
Sheep cheese
3309 Tecnología de Los Alimentos
3309.90 Microbiología de Alimentos
3309.09 Productos lácteos
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spelling Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheeseRenes Bañuelos, EricaFernández García, DomingoAbarquero Camino, DanielLadero Losada, Víctor ManuelÁlvarez González, Miguel ÁngelTornadijo Rodríguez, María EugeniaFresno Baro, José MaríaTecnología de los alimentosAmino acidBiogenic amineSeasonSensorySheep cheese3309 Tecnología de Los Alimentos3309.90 Microbiología de Alimentos3309.09 Productos lácteos[EN]The aim of this research was to study changes in the microbial populations, free AA profile, biogenic amine content, and sensory characteristics of ripened cheeses (100 and 180 d) produced in different seasons (summer, autumn, winter, and spring) from pasteurized sheep milk from 8 commercial flocks fed hay or silage diets. Twenty-one individual AA and 6 biogenic amines were determined by ultra-high performance liquid chromatography. Type of conserved forage for sheep feeding did not affect the variables studied, which is of great interest because hay and silage are low-cost ingredients for sheep feeding. Proteolysis led total free AA concentrations ranging between 35,179.26 and 138,063.71 mg/kg of cheese at 180 d of ripening. γ-Aminobutyric acid, which has been associated with beneficial effects on human health, was the second most abundant AA in all cheese samples, accounting for 15% of total free AA. Spring cheeses showed 2-fold higher concentrations of γ-aminobutyric acid than summer and autumn cheeses at the end of ripening. Overall, spring, winter, and autumn cheeses had lower average concentration of biogenic amines (431.99 mg/kg of cheese) than summer cheeses (825.70 mg/kg of cheese) as well as better sensory characteristics. Therefore, this study could provide the dairy industry with useful information for producing cheeses with valuable nutritional and sensory quality for consumers.SIThis work was supported by the Ministerio de Economia y Competitividad (project AGL2016-75159- C2-2-R; Madrid, Spain) and the Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (project TA2014-00069-CO2-02; Madrid, Spain). The authors also acknowledge Entrepinares S.A.U. Company (Valladolid, Spain) for their assistance in the cheese-making trials.ElsevierAmerican Dairy Science AssociationTecnologia de los AlimentosFacultad de Veterinaria2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://hdl.handle.net/10612/28353reponame:BULERIA. Repositorio Institucional de la Universidad de Leóninstname:Universidad de LeónIngléshttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:dnet:buleria_____::eb273612d5cc0c42cf36ca80d7ba805a2026-06-24T12:43:27Z
dc.title.none.fl_str_mv Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
title Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
spellingShingle Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
Renes Bañuelos, Erica
Tecnología de los alimentos
Amino acid
Biogenic amine
Season
Sensory
Sheep cheese
3309 Tecnología de Los Alimentos
3309.90 Microbiología de Alimentos
3309.09 Productos lácteos
title_short Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
title_full Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
title_fullStr Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
title_full_unstemmed Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
title_sort Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
dc.creator.none.fl_str_mv Renes Bañuelos, Erica
Fernández García, Domingo
Abarquero Camino, Daniel
Ladero Losada, Víctor Manuel
Álvarez González, Miguel Ángel
Tornadijo Rodríguez, María Eugenia
Fresno Baro, José María
author Renes Bañuelos, Erica
author_facet Renes Bañuelos, Erica
Fernández García, Domingo
Abarquero Camino, Daniel
Ladero Losada, Víctor Manuel
Álvarez González, Miguel Ángel
Tornadijo Rodríguez, María Eugenia
Fresno Baro, José María
author_role author
author2 Fernández García, Domingo
Abarquero Camino, Daniel
Ladero Losada, Víctor Manuel
Álvarez González, Miguel Ángel
Tornadijo Rodríguez, María Eugenia
Fresno Baro, José María
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Tecnologia de los Alimentos
Facultad de Veterinaria
dc.subject.none.fl_str_mv Tecnología de los alimentos
Amino acid
Biogenic amine
Season
Sensory
Sheep cheese
3309 Tecnología de Los Alimentos
3309.90 Microbiología de Alimentos
3309.09 Productos lácteos
topic Tecnología de los alimentos
Amino acid
Biogenic amine
Season
Sensory
Sheep cheese
3309 Tecnología de Los Alimentos
3309.90 Microbiología de Alimentos
3309.09 Productos lácteos
description [EN]The aim of this research was to study changes in the microbial populations, free AA profile, biogenic amine content, and sensory characteristics of ripened cheeses (100 and 180 d) produced in different seasons (summer, autumn, winter, and spring) from pasteurized sheep milk from 8 commercial flocks fed hay or silage diets. Twenty-one individual AA and 6 biogenic amines were determined by ultra-high performance liquid chromatography. Type of conserved forage for sheep feeding did not affect the variables studied, which is of great interest because hay and silage are low-cost ingredients for sheep feeding. Proteolysis led total free AA concentrations ranging between 35,179.26 and 138,063.71 mg/kg of cheese at 180 d of ripening. γ-Aminobutyric acid, which has been associated with beneficial effects on human health, was the second most abundant AA in all cheese samples, accounting for 15% of total free AA. Spring cheeses showed 2-fold higher concentrations of γ-aminobutyric acid than summer and autumn cheeses at the end of ripening. Overall, spring, winter, and autumn cheeses had lower average concentration of biogenic amines (431.99 mg/kg of cheese) than summer cheeses (825.70 mg/kg of cheese) as well as better sensory characteristics. Therefore, this study could provide the dairy industry with useful information for producing cheeses with valuable nutritional and sensory quality for consumers.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/10612/28353
url https://hdl.handle.net/10612/28353
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
American Dairy Science Association
publisher.none.fl_str_mv Elsevier
American Dairy Science Association
dc.source.none.fl_str_mv reponame:BULERIA. Repositorio Institucional de la Universidad de León
instname:Universidad de León
instname_str Universidad de León
reponame_str BULERIA. Repositorio Institucional de la Universidad de León
collection BULERIA. Repositorio Institucional de la Universidad de León
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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