0.857
IF5
0.900
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
Q2
SJR
20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Seasonal changes of the chemical composition of cheese obtained from the milk of indigenous Polish breeds of sheep

A. Kawęcka 1,  
 
1
National Research Institute of Animal Production, Department of Animal Genetic Resources Conservation, 32-083 Balice, Poland
J. Anim. Feed Sci. 2014;23(2):131–138
Publish date: 2014-06-11
KEYWORDS
ABSTRACT
The aim of the study was to investigate the effect of breed Coloured Mountain Sheep (CMS), or Podhale Zackel (PZ) and month of the grazing season (May or August) on the chemical composition of milk and ‘oscypek’ cheese. The composition of milk was affected by breed and month of the grazing season. Total solids and most other parameters were higher in August than in May. Milk from CMS was characterized by a higher content of crude protein, casein, urea and solids non-fat. Cheese obtained from milk of CMS sheep had about a 6% lower fat content compared with cheese made from the milk of PZ sheep. The spring-made cheese had a lower content of saturated fatty acids (SFA) and a higher content of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids. There were statistical differences in n-6 and n-3 FA levels, but not in the n-6/n-3 ratio between months of the grazing season. Cheese manufactured from the milk of Podhale Zackel sheep had lower SFA and higher MUFA and n-3 FA contents.
CORRESPONDING AUTHOR
E. Sosin-Bzducha   
National Research Institute of Animal Production, Department of Animal Genetic Resources Conservation, 32-083 Balice, Poland
 
CITATIONS (2):
1. The effect of traditional production methods on microbial, physico-chemical and sensory properties of ‘Slovenská bryndza’ Protected Geographical Indication cheese
Boris Semjon, Anna Reitznerová, Zuzana Poláková, Jana Výrostková, Jana Maľová, Beáta Koréneková, Eva Dudriková, Viera Lovayová
International Journal of Dairy Technology
2. Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging
Semjon Boris, Král Martin, Pospiech Matej, Reitznerová Anna, Maľová Jana, Tremlová Bohuslava, Dudriková Eva
International Journal of Food Properties
ISSN:1230-1388