Studies on a fast method for determining the yield in the production of Argentinean sheep cheeses

MERCANTI, D.; BUSETTI, M.; MEINARDI, C.; ZALAZAR, C.

FOOD CHEMISTRY

Elsevier

Año: 2008 vol. 107 p. 1717 - 1723

0308-8146

Abstract A modified previously developed method was used to predict cheese yield from a small volume of sheep milk. Bulk milk samples were collected from a herd of Pampinta sheep throughout lactation. Yields predicted with this technique, even though higher, were well correlated with yields measured from actual cheesemaking, employing the same milk batches. Correction of predicted yields with a formula resulted in values very close to the actual yields. Predicted yield noticeably increased throughout lactation. Chemical acidification of milk markedly reduced predicted yield, while storage (at constant pH), either at 4 C for one day or at 18 C for up to 2 months, had no visible effects on it. Milks collected the same day from individual animals showed wide variations in predicted yield. This was true for the beginning, middle and the end of lactation, the dispersion being slightly lower in the middle.  2007 Elsevier Ltd. All rights reserved.2007 Elsevier Ltd. All rights reserved. Keywords: Sheep milk; Cheese yield; Yield prediction assay; Acidification; Low-temperature storageSheep milk; Cheese yield; Yield prediction assay; Acidification; Low-temperature storage