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Palencia G.,University of the Basque Country | Ibargoitia M.L.,University of the Basque Country | Fresno M.,Canary Agronomic Science Institute | Sopelana P.,University of the Basque Country | Guillen M.D.,University of the Basque Country
Molecules | Year: 2014

In this work, the volatile fraction of unsmoked and smoked Herreno cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at two different heights were studied. The volatile components were extracted by Solid Phase Microextraction using a divinylbenzene/carboxen/ polydimethylsiloxane fiber, followed by Gas Chromatography/Mass Spectrometry. In total, 228 components were detected. The most numerous groups of components in the unsmoked Herreno cheese were hydrocarbons, followed by terpenes and sesquiterpenes, whereas acids and ketones were the most abundant. It is worth noticing the high number of aldehydes and ketones, and the low number of alcohols and esters in this cheese in relation to others, as well as the presence of some specific unsaturated hydrocarbons, terpenes, sesquiterpenes and nitrogenated derivatives. The smoking process enriches the volatile profile of Herreno cheese with ketones and diketones, methyl esters, aliphatic and aromatic aldehydes, hydrocarbons, terpenes, nitrogenated compounds, and especially with ethers and phenolic derivatives. Among these, methylindanones or certain terpenes like ¿-terpinolene, have not been detected previously in other types of smoked cheese. Lastly, the results obtained suggest a slightly higher smoking degree in the cheeses smoked at a greater height. © 2014 by the authors. Source


Sanchez-Macias D.,State University of Southern Manabi | Morales-delaNuez A.,University of Las Palmas de Gran Canaria | Torres A.,Canary Agronomic Science Institute | Hernandez-Castellano L.E.,University of Las Palmas de Gran Canaria | And 3 more authors.
International Dairy Journal | Year: 2013

Milk quality criteria and limits for somatic cell count (SCC) established in many countries make it difficult to maintain SCC of bulk tank goat milk below the threshold, due to non-infection factors linked to goat physiology. The aim of this study was to objectively verify the effects of SCC on fresh caprine milk cheese. Somatic cells were recovered from pooled healthy goat milk, and added to low SCC raw or pasteurised goat milk. Miniature cheeses were made and evaluated after 1 and 7 d. Somatic cells had a major effect on lipolysis, increasing free fatty acids regardless of whether milk was raw or pasteurised. The effect of somatic cells on proteolysis was specific for caseins and the effects were different if cheeses are made from raw or pasteurised milk. It is concluded that somatic cells themselves in caprine milk can directly affect some cheese parameters. © 2012. Source


Sanchez-Macias D.,University of Las Palmas de Gran Canaria | Castro N.,University of Las Palmas de Gran Canaria | Moreno-Indias I.,University of Las Palmas de Gran Canaria | Morales-delaNuez A.,University of Las Palmas de Gran Canaria | And 3 more authors.
Tropical Animal Health and Production | Year: 2010

This study investigated the influence of storage temperature and storage time on goat milk somatic cell counts (SCCs) determined using the DeLaval cell counter (DCC). SCCs were measured in 40 Majorera goat milk samples using the DCC device. Samples were grouped from high score (>2,750×103 cells/mL) to low score (<630×103 cell/mL) according to the SCC. Each milk sample was divided into four aliquots and stored at four different temperatures (4°C, 21°C, 36°C or 45°C). The SCC was recorded every hour for 12 hours. Storage of goat milk with a high SCC for 5, 5, 2 or 1 hour at 4°C, 21°C, 36°C or 45°C, respectively, decreased the SCC value compared to fresh milk. The goat milk SCC was lower after 1 hour of storage than that determined for fresh milk at any tested temperature in low-SCC samples. The data presented herein suggest that regardless of storage temperature, goat milk samples should not be stored for more than 1 hour before measurement of SCC with a DCC device. © 2010 Springer Science+Business Media B.V. Source


Sanchez-Macas D.,University of Las Palmas de Gran Canaria | Moreno-Indias I.,University of Las Palmas de Gran Canaria | Alvarez S.,Canary Agronomic Science Institute | Clevelan M.,Polytechnic University of Mozambique | And 2 more authors.
Journal of Applied Animal Research | Year: 2012

The market for goat milk cheese has grown due to the new tendencies to consume innovative products, and the fact that it has provided a profitable alternative to cow milk cheese due to its inherent health-promoting attributes. The trends toward healthier eating have increased the interest in low-fat cheese (LFC). The objective of this study is to enable an understanding and provides a baseline of the effect of fat reduction on sensory analyses and consumer acceptability of cheeses made from raw goat milk with three different fat contents and ripened for 28 days using an artisanal method. Odour and flavour intensity was lower as fat decreased in cheese, and LFC and reduced-fat cheese (RFC) were firmer, friable, grainier, drier, acidic and less adhesive and sweet than full-fat cheese (FFC). Both judges and consumers preferred the FFC, mainly because of the greater intensity and the combination of this with excessive hardness and high masticability was likely the main cause of non-acceptance. © 2012 Copyright Taylor and Francis Group, LLC. Source


Fresno M.,Canary Agronomic Science Institute | Alvarez S.,Canary Agronomic Science Institute
International Journal of Dairy Technology | Year: 2012

Majorero cheeses from six producers were analysed for basic physicochemical, textural, colour and sensorial characteristics. These analyses took place at different stages of the ripening process, from 15 to 90days. The basic composition and the texture attributes of Majorero cheese changed significantly during the storage period (P<0.001). Fracturability, hardness, adhesiveness and gumminess increased from 15 to 90days of ripening while elasticity decreased. Furthermore, ripening time affected most of the sensory parameters analysed (P<0.05): as the cheeses matured and became drier, there was an increase in roughness and elasticity in addition to odour and aroma intensity. © 2012 Society of Dairy Technology. Source

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