RESUMEN
Typically, Swiss-type cheese is made from cow's milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developing a new type of cheese using Swiss-type cheese technology. The cheese was manufactured under industrial conditions, and fermentations were carried out using freeze-dried commercial starters that are traditionally used in the production of Swiss cheese. Two experimental "Ewiss cheese" (EC) products were produced using raw milk (RM-EC) and pasteurized milk (PM-EC), respectively. Fourteen microbial groups were investigated by plate counts from curd until ripened cheeses. According to microbiological analyses, no statistically significant differences were found between the 2 productions with respect to the group of lactic acid bacteria (LAB). The curds were mainly characterized by mesophilic LAB cocci (7.45 log10 cfu/g in RM-EC and 7.33 log10 cfu /g in PM-EC). However, at the end of the ripening period (9 mo), the cheeses exhibited a higher presence of mesophilic LAB rods. Undesired microbiological groups were found only in the curd of raw milk cheese in the range of 104-105 cfu/g, but reaching undetectable levels by plate count in the cheese at the end of ripening. RM-EC and PM-EC were characterized by 76% and 68% of dry matter, respectively. These cheeses contained 29.30% and 34.36% of protein, and 51.31% and 50.38% of fat, respectively. Textural analysis showed differences in terms of hardness, chewiness, and gumminess between the experimental cheeses and Swiss cheese sold on the market. These differences could be attributed to the higher protein content of ewe's milk. The main fatty acids in the cheeses were palmitic acid, myristic acid, oleic acid, and capric acid. Among the organic acids, RM-EC had higher concentrations of lactic acid, while PM-EC was higher in propionic acid. The ewe's cheeses emitted 46 volatile compounds, including acids, aldehydes, ketones, esters, alcohols, and other compounds. PM-EC was characterized by the main compounds of Swiss-type cheese: acetic acid, butyric acid, ethyl butyrate, ethyl caproate, propanoic acid, and tetramethylpyrazine. Sensory evaluation showed that the new dairy products were generally appreciated, and PM-EC was the most preferred by the judges. This research has enabled the development of new ewe's milk products, which could stimulate the valorization of a sector that has been long neglected and still has a large margin of improvement.
RESUMEN
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4. The pH, free acidity, total solid ingredient, b* value and volume increase rate were statistically significant (p < 0.05). Sensory analysis results showed that: samples were 50% hazelnut oil-50% olive oil had the highest color and appearance scores. On the other hand, the highest score in body and texture scores were belongs to the sample of used 50% milk fat-50% hazelnut oil and 50% milk fat-50% olive oil, 50% milk fat-50% olive oil the most preferred ones in total quality criterions.
