Dairy Sheep Symposium - the Department of Animal Sciences ...
Dairy Sheep Symposium - the Department of Animal Sciences ... Dairy Sheep Symposium - the Department of Animal Sciences ...
for determining total solids in milk. J. Food Prot. 43:782-783 Gonzalo C., Tardáguila A., Ariznabarreta A., Romeo M., Monitoro V., Pérez-Guzmán M.D., Marco Y.J.C. (2000). Recuentos de células somáticas en el ganado ovino lechero y estrategias de control. Situacion en Espana. Ovis, 66, 21-27. Green, W.C. and K. K. Park. 1980. Comparison of AOAC, microwave and vacuum oven methods for determining total solids in milk. J. Food Prot. 43:782-783. Ha, K. J., and R. C. Lindsay. 1990. Method for the quantitative analysis of volatile free and total branched-chain fatty acids in cheese and milk fat. J. Dairy Sci. 73:1988-1999. Johnson, M. E. and N. F. Olson. 1985. A comparison of available methods for determining salt levels in cheese. J. Dairy Sci. 68:1020-1024. Johnson, M. E., C. M. Chen and J. J. Jaeggi. 2001. Effect of rennet coagulation time on composition, yield and quality of reduced-fat cheddar cheese. J. Dairy Sci. 84:1027-1033. Lucey, J. A. 1996. Cheesemaking from grass-based seasonal milk and in particular problems associated with late-lactation milk. J. Soc. Dairy Technol. 49:59-64. Marshall, R. T., ed. 1992. Standard Methods for the Examination of Dairy Products. 16th ed. Am. Publ. Health Assoc., Inc. Washington, D. C. Pavia, M., A.J. Trujillo, E. Sendra, B. Guamis and V. Ferragut. 2000. Free fatty acid content of Manchego-type cheese salted by brine vacuum impregnation. Int. Dairy J. 10:563-568. Pellegrini, O., F. Remeuf, M. Rivemalle, and F. Barillet. 1997. Renneting properties of milk from individual ewes: influence of genetic and non-genetic variables, and relationship with physicochemical characteristics. J. Dairy Res. 64:355-366. Pirisi, A., G. Piredda, F. Podda, and S. Pintus. 1996. Effect of somatic cell count on sheep milk composition and cheese making properties. Pages 245-251 in Somatic Cells and Milk of Small Ruminants. EAAP Publ. no. 77. R. Rubino, ed. Wageningen Pers, Wageningen, The Netherlands. Pirisi, A., G. Piredda, M. Corona, M. Pes, S. Pintus and A. Ledda.. 2000. Influence of somatic cell count on ewe’s milk composition, cheese yield and cheese quality. Proceedings of Great Lakes Dairy Sheep Conference. Politis, I. and K. F. Ng-Kwai-Hang. 1988a. Effects of somatic cell count and milk composition on cheese composition and cheese making efficiency. J. Dairy Sci. 71:1711-1719. Politis, I. and K. F. Ng-Kwai-Hang. 1988b. Association between somatic cell count of milk and cheese-yielding capacity. J. Dairy Sci. 71:1720-1727. Poveda, J. M., M. S. Pérez-Coello and L. Calbezas. 2000. Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening. Eur. Food Res. Technol. 210:314-317. Ranucci, S. and M. Morgante. 1996. Sanitary control of the sheep udder: total and differential cell counts in milk. Pages 5-13 in Somatic Cells and Milk of Small Ruminants. EAAP Publ. no. 77. R. Rubino, ed. Wageningen Pers, Wageningen, the Netherlands. Sousa, M. J. and F. X. Malcatta. 1997. Ripening of ovine milk cheeses: effects of plant rennet, pasteurisation and addition of starter on lipolysis. Food Chem. 59:427-432. Vanderwarn, M. A. 1989. M.S. Thesis. Analysis of cheese and cheese products for moisture. University of Wisconsin, Madison. Van Slyke, L. L. and W. V. Price. 1979. Cheese. Ridgeview Publ. Co., Atascadara, CA.
Table 1. Composition of pasteurized cheesemilks used for the manufacture of the Manchego cheese (means from duplicate samples) 1,000,000 Group III Total solids % 16.69 16.84 14.38 Milk fat % 5.49 5.67 4.86 Total Protein 1 % 5.23 5.31 5.02 True Protein 2 % 4.90 4.98 4.69 Casein 3 % 3.99 3.97 3.72 Casein to Total Protein % 76.31 74.77 74.00 Casein to True Protein % 81.42 79.66 79.32 Casein:Fat ratio 0.73 0.70 0.77 1 Total % N x 6.35 2 (Total % N - % NPN) x 6.35 3 (Total % N - % Non Casein N) x 6.36 Table 2. Average Manchego cheese composition analyzed at 1 month 1,000,000 Group III % Moisture 38.02 ± 0.23 37.29 ± 0.51 40.28 ± 0.11 % Fat 31.58 ± 0.27 30.97 ± 0.43 29.33 ± 0.29 % Salt 0.56 ± 0.03 0.68 ± 0.05 0.69 ± 0.07 % Protein 1 25.06 ± 0.14 25.88 ± 0.02 24.67 ± 0.49 % MNFS 55.56 ± 0.13 53.96 ± 0.47 57.00 ± 0.08 % FDM 50.95 ± 0.25 49.26 ± 0.16 49.11 ± 0.40 % S/M 1.47 ± 0.08 1.83 ± 0.16 1.71 ± 0.17 1 % Total N x 6.31
- Page 47 and 48: 4 3.5 3 2.5 2 1.5 1 0.5 Chart 1: Mi
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- Page 65 and 66: Genetic factors The breed and genot
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- Page 71 and 72: sheep with one peak of milk ejectio
- Page 73 and 74: An important aspect of dietary fibr
- Page 75 and 76: References Alais C. (1974). Science
- Page 77 and 78: Bufano G., Dario C. and Laudadio V.
- Page 79 and 80: Cowan R.T., Robinson J.J., McHattie
- Page 81 and 82: Folman Y., Volcani R. and Eyal E. (
- Page 83 and 84: Kalantzopoulos G. (1994). Influence
- Page 85 and 86: McHattie I., Fraser C., Thompson J.
- Page 87 and 88: Peart J.N. (1970). The influence of
- Page 89 and 90: Ranieri M.S. (1993). La variazione
- Page 91 and 92: Treacher T.T. (1970). Effects of nu
- Page 93 and 94: EVALUATION OF SENSORY AND CHEMICAL
- Page 95 and 96: ing, the cheeses were brined for 18
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- Page 140 and 141: Individual ewe milk production (mor
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for determining total solids in milk. J. Food Prot. 43:782-783<br />
Gonzalo C., Tardáguila A., Ariznabarreta A., Romeo M., Monitoro V., Pérez-Guzmán M.D.,<br />
Marco Y.J.C. (2000). Recuentos de células somáticas en el ganado ovino lechero y estrategias<br />
de control. Situacion en Espana. Ovis, 66, 21-27.<br />
Green, W.C. and K. K. Park. 1980. Comparison <strong>of</strong> AOAC, microwave and vacuum oven methods<br />
for determining total solids in milk. J. Food Prot. 43:782-783.<br />
Ha, K. J., and R. C. Lindsay. 1990. Method for <strong>the</strong> quantitative analysis <strong>of</strong> volatile free and total<br />
branched-chain fatty acids in cheese and milk fat. J. <strong>Dairy</strong> Sci. 73:1988-1999.<br />
Johnson, M. E. and N. F. Olson. 1985. A comparison <strong>of</strong> available methods for determining salt<br />
levels in cheese. J. <strong>Dairy</strong> Sci. 68:1020-1024.<br />
Johnson, M. E., C. M. Chen and J. J. Jaeggi. 2001. Effect <strong>of</strong> rennet coagulation time on composition,<br />
yield and quality <strong>of</strong> reduced-fat cheddar cheese. J. <strong>Dairy</strong> Sci. 84:1027-1033.<br />
Lucey, J. A. 1996. Cheesemaking from grass-based seasonal milk and in particular problems<br />
associated with late-lactation milk. J. Soc. <strong>Dairy</strong> Technol. 49:59-64.<br />
Marshall, R. T., ed. 1992. Standard Methods for <strong>the</strong> Examination <strong>of</strong> <strong>Dairy</strong> Products. 16th ed.<br />
Am. Publ. Health Assoc., Inc. Washington, D. C.<br />
Pavia, M., A.J. Trujillo, E. Sendra, B. Guamis and V. Ferragut. 2000. Free fatty acid content <strong>of</strong><br />
Manchego-type cheese salted by brine vacuum impregnation. Int. <strong>Dairy</strong> J. 10:563-568.<br />
Pellegrini, O., F. Remeuf, M. Rivemalle, and F. Barillet. 1997. Renneting properties <strong>of</strong> milk from<br />
individual ewes: influence <strong>of</strong> genetic and non-genetic variables, and relationship with physicochemical<br />
characteristics. J. <strong>Dairy</strong> Res. 64:355-366.<br />
Pirisi, A., G. Piredda, F. Podda, and S. Pintus. 1996. Effect <strong>of</strong> somatic cell count on sheep milk<br />
composition and cheese making properties. Pages 245-251 in Somatic Cells and Milk <strong>of</strong><br />
Small Ruminants. EAAP Publ. no. 77. R. Rubino, ed. Wageningen Pers, Wageningen, The<br />
Ne<strong>the</strong>rlands.<br />
Pirisi, A., G. Piredda, M. Corona, M. Pes, S. Pintus and A. Ledda.. 2000. Influence <strong>of</strong> somatic<br />
cell count on ewe’s milk composition, cheese yield and cheese quality. Proceedings <strong>of</strong> Great<br />
Lakes <strong>Dairy</strong> <strong>Sheep</strong> Conference.<br />
Politis, I. and K. F. Ng-Kwai-Hang. 1988a. Effects <strong>of</strong> somatic cell count and milk composition<br />
on cheese composition and cheese making efficiency. J. <strong>Dairy</strong> Sci. 71:1711-1719.<br />
Politis, I. and K. F. Ng-Kwai-Hang. 1988b. Association between somatic cell count <strong>of</strong> milk and<br />
cheese-yielding capacity. J. <strong>Dairy</strong> Sci. 71:1720-1727.<br />
Poveda, J. M., M. S. Pérez-Coello and L. Calbezas. 2000. Seasonal variations in <strong>the</strong> free fatty<br />
acid composition <strong>of</strong> Manchego cheese and changes during ripening. Eur. Food Res. Technol.<br />
210:314-317.<br />
Ranucci, S. and M. Morgante. 1996. Sanitary control <strong>of</strong> <strong>the</strong> sheep udder: total and differential<br />
cell counts in milk. Pages 5-13 in Somatic Cells and Milk <strong>of</strong> Small Ruminants. EAAP Publ.<br />
no. 77. R. Rubino, ed. Wageningen Pers, Wageningen, <strong>the</strong> Ne<strong>the</strong>rlands.<br />
Sousa, M. J. and F. X. Malcatta. 1997. Ripening <strong>of</strong> ovine milk cheeses: effects <strong>of</strong> plant rennet,<br />
pasteurisation and addition <strong>of</strong> starter on lipolysis. Food Chem. 59:427-432.<br />
Vanderwarn, M. A. 1989. M.S. Thesis. Analysis <strong>of</strong> cheese and cheese products for moisture.<br />
University <strong>of</strong> Wisconsin, Madison.<br />
Van Slyke, L. L. and W. V. Price. 1979. Cheese. Ridgeview Publ. Co., Atascadara, CA.
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