Differentiation of sheep milk and cheese based on quality and composition

作者：Vera Raul R^*; Aguilar Claudio; Lira Rodrigo

来源：Ciencia e Investigacion Agraria, 2009, 36(3): 307-327.

DOI：10.4067/s0718-16202009000300001

• Cheese
• differentiation
• flavor
• milk composition sheep value-added

R.R. Vera, C. Aguilar, and R. Lira. 2009. Differentiation of sheep milk and cheese based on their quality and composition. Gene. Inv. Agr. 36(3):307-328. Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean fanners has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This article analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allow the chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of cheese types on the basis of aroma, taste and flavor and that would help in ensuring traceability.

• 出版日期2009-12