Physical and chemical characterization and lipid profile of sheep milk cheese
DOI:
https://doi.org/10.5935/2238-6416.20130037Keywords:
fatty acids, conjugated linoleic acid, Pecorino Toscano, Feta, Labneh.Abstract
This study aimed to characterize the cheese Pecorino Toscano, Feta and Labneh made with sheep milk as to the physicochemical and lipid profile. Cheeses were acquired and analyzed of the following types: Pecorino Toscano Fresh, with 90, 180 and 270 days of ripening, Feta and Labneh made with sheep's milk, sold in the state of Rio Grande do Sul, Brazil. The analyzes performed were: pH, titratable acidity, protein, fat, moisture, ash and fatty acids profile. The greater pH occurred in cheeses of the Pecorino Toscano type with 180 days of ripening and Feta. Regarding the titratable acidity they showed behavior contrary to the one of the pH. The protein values ranged between 15.98 and 28.29%, being the highest values for cheeses with longer ripening time. Fat showed variation identical to protein, for which the cheeses of the Pecorino Toscano type with 180 and 270 days of ripening showed higher value. The humidity values were reversed to the ripening time, and the cheeses with 270, 180 and 90 days of ripening showed values of 25.14, 25.95 and 30.26% respectively. Ashes also were higher for ripened cheeses. Regarding the lipid profile, were identified 23 fatty acids, occurring significant difference in most of the results, including in the sum of saturated, monounsaturated and polyunsaturated fatty acids and in the ratio between unsaturated and saturated. Therefore, due to the scarcity of information on the composition of cheeses made with sheep milk, further research should be conducted to characterize these products consistently.Downloads
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