Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency
Understanding the factors that determine and regulate cheese yield would allow, through deterministic parametric efficiency models, the determination of the most appropriate milk characteristics for the industry, and the estimation of a technological value for these characteristics. The present stud...
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| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/13/2/255 |
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| author | Ana Garzón José M. Perea Ramón Arias Elena Angón Javier Caballero-Villalobos |
| author_facet | Ana Garzón José M. Perea Ramón Arias Elena Angón Javier Caballero-Villalobos |
| author_sort | Ana Garzón |
| collection | DOAJ |
| description | Understanding the factors that determine and regulate cheese yield would allow, through deterministic parametric efficiency models, the determination of the most appropriate milk characteristics for the industry, and the estimation of a technological value for these characteristics. The present study aims to evaluate coagulation performance of Manchega sheep milk intended for cheesemaking and explores two models to determine milk technological efficiency. For this purpose, 1200 Manchega sheep milk samples were collected, and analyses were performed for composition, milk coagulation properties (MCP), somatic cell count (SCC), and milk color values. A first model was built based on curd yield (CE) and a second one based on dry curd yield (DCE). GLM and MANCOVA analyses were used to identify the factors that determine curd yield efficiency, which mainly depended on pH, casein, and lactose content and, to a lesser extent, on the speed of coagulation and curd firmness. When comparing both models, differences were linked to the water retention capacity of the curd. Based on this, the DCE model was considered much more accurate for prediction of coagulation efficiency in a wider variety of cheeses, as it does not seem to be affected by moisture loss. |
| first_indexed | 2024-03-09T13:48:49Z |
| format | Article |
| id | doaj.art-20daccd6432440be981fab6f00300a2b |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T13:48:49Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-20daccd6432440be981fab6f00300a2b2023-11-30T20:53:21ZengMDPI AGAnimals2076-26152023-01-0113225510.3390/ani13020255Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing InefficiencyAna Garzón0José M. Perea1Ramón Arias2Elena Angón3Javier Caballero-Villalobos4Departamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, SpainDepartamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, SpainCentro Regional de Selección y Reproducción Animal de Castilla-La Mancha, Valdepeñas, 13300 Ciudad Real, SpainDepartamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, SpainDepartamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, SpainUnderstanding the factors that determine and regulate cheese yield would allow, through deterministic parametric efficiency models, the determination of the most appropriate milk characteristics for the industry, and the estimation of a technological value for these characteristics. The present study aims to evaluate coagulation performance of Manchega sheep milk intended for cheesemaking and explores two models to determine milk technological efficiency. For this purpose, 1200 Manchega sheep milk samples were collected, and analyses were performed for composition, milk coagulation properties (MCP), somatic cell count (SCC), and milk color values. A first model was built based on curd yield (CE) and a second one based on dry curd yield (DCE). GLM and MANCOVA analyses were used to identify the factors that determine curd yield efficiency, which mainly depended on pH, casein, and lactose content and, to a lesser extent, on the speed of coagulation and curd firmness. When comparing both models, differences were linked to the water retention capacity of the curd. Based on this, the DCE model was considered much more accurate for prediction of coagulation efficiency in a wider variety of cheeses, as it does not seem to be affected by moisture loss.https://www.mdpi.com/2076-2615/13/2/255sheep milkcoagulation efficiencycurd yielddeterministic parametric efficiency modelsManchega |
| spellingShingle | Ana Garzón José M. Perea Ramón Arias Elena Angón Javier Caballero-Villalobos Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency Animals sheep milk coagulation efficiency curd yield deterministic parametric efficiency models Manchega |
| title | Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency |
| title_full | Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency |
| title_fullStr | Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency |
| title_full_unstemmed | Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency |
| title_short | Efficiency of Manchega Sheep Milk Intended for Cheesemaking and Determination of Factors Causing Inefficiency |
| title_sort | efficiency of manchega sheep milk intended for cheesemaking and determination of factors causing inefficiency |
| topic | sheep milk coagulation efficiency curd yield deterministic parametric efficiency models Manchega |
| url | https://www.mdpi.com/2076-2615/13/2/255 |
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