Dairy Sheep Symposium - the Department of Animal Sciences ...

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