Efecto del calentamiento de la cuajada sobre las características físico químicas del queso de oveja Guirra

Abstract

The aim of the study was to analyze the effect of heating the curd (32 vs.37°C) on the physico-chemical Guirra sheep cheese along ripeningcharacteristics. For this purpose, two types of cheeses were elaboratedfrom raw Guirra’s milk using a setting temperature of 32°C. In one typeof chessethe curd it remained at 32°C during the whey secretion, whilethe other, the curd was heated to 37°C. Cheeses were manufacturedin three differents moments of lactation (weeks 12, 14 and 16) andanalytical determinations (physico-chemical composition, pH and color)were performed on days 1, 60, 90 and 120 of the ripening period. Theresults showed that heating the curd did not affect the fat content,protein or the pH values of the cheeses during ripening. However,this temperature produced a higher initial solids content compared tounheated processed cheese curd. These differences disappeared after60 days of ripening. Regarding to color parameters, the curd heatingproduced initially a yellowish color and a lower luminosity during thefirst 90 days of ripening in cheeses, but after 120 days no longer affectthe brightness and cheese was less yellowish. It is concluded that heatingof the curd had little influence on the physicochemical characteristics ofthe cheese with more than 90 days of ripening .