To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?

Trabajo de investigación del grupo de investigación multidisciplinar consolidado (IT944-16).

Detalles Bibliográficos
Autores: Amores Olazaguirre, Gustavo, Pérez Elortondo, Francisco José, Albisu Aguado, Marta María, Rodríguez Barrón, Luis Javier
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/64114
Acceso en línea:http://hdl.handle.net/10810/64114
Access Level:acceso abierto
Palabra clave:sensory properties
rennet lipase
sheep cheese
extensive grazing
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spelling To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?Amores Olazaguirre, GustavoPérez Elortondo, Francisco JoséAlbisu Aguado, Marta MaríaRodríguez Barrón, Luis Javiersensory propertiesrennet lipasesheep cheeseextensive grazingTrabajo de investigación del grupo de investigación multidisciplinar consolidado (IT944-16).This work discusses the extent to which differences in technological or environmental conditions affect the sensory properties of cheeses made in mountain or valley farms. The work is focused on Idiazabal cheese, frequently made with lamb rennet paste and with milk from sheep flocks managed under extensive grazing systems. Fourteen sensory attributes were assessed, and free fatty acid content and rennet lipase activity were analyzed in cheeses from mountain and valley farms. Sensory differences between cheeses were mainly dependent on the type and amount of rennet used for cheesemaking, particularly on the level of rennet lipase activity. The sensory attributes did not appear to be influenced by pasture type, grazing practices, or environmental conditions associated with farm location. Rennet lipase activity was responsible for the high scores of strong sensory attributes such as pungent mouthfeel, and these attributes masked the potential sensory differences that could be found due to farm location.Financial support was provided by the Spanish (AGL2013-48361-C2-R; Madrid, Spain) and Basque (IT944-16) Governments (Vitoria-Gasteiz, Spain).Elsevier202420242020info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/64114reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoIngléshttps://www.journalofdairyscience.org/article/S0022-0302(20)30862-6/fulltextinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/3.0/es/© 2020 American Dairy Science Association under CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)oai:addi.ehu.eus:10810/641142026-06-18T09:23:17Z
dc.title.none.fl_str_mv To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
title To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
spellingShingle To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
Amores Olazaguirre, Gustavo
sensory properties
rennet lipase
sheep cheese
extensive grazing
title_short To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
title_full To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
title_fullStr To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
title_full_unstemmed To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
title_sort To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
dc.creator.none.fl_str_mv Amores Olazaguirre, Gustavo
Pérez Elortondo, Francisco José
Albisu Aguado, Marta María
Rodríguez Barrón, Luis Javier
author Amores Olazaguirre, Gustavo
author_facet Amores Olazaguirre, Gustavo
Pérez Elortondo, Francisco José
Albisu Aguado, Marta María
Rodríguez Barrón, Luis Javier
author_role author
author2 Pérez Elortondo, Francisco José
Albisu Aguado, Marta María
Rodríguez Barrón, Luis Javier
author2_role author
author
author
dc.subject.none.fl_str_mv sensory properties
rennet lipase
sheep cheese
extensive grazing
topic sensory properties
rennet lipase
sheep cheese
extensive grazing
description Trabajo de investigación del grupo de investigación multidisciplinar consolidado (IT944-16).
publishDate 2020
dc.date.none.fl_str_mv 2020
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/64114
url http://hdl.handle.net/10810/64114
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.journalofdairyscience.org/article/S0022-0302(20)30862-6/fulltext
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869419976061878272
score 15.301603

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