Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

This study compared the chemical composition and fatty acid (FA) profile of Manchego type cheese Panela made from hair sheep milk these with both types manufactured cow as a reference. In addition, this aimed to determine differences in sensory characteristics between cheeses either or milk. A total 25 14 were manufactured, respectively. 30 15 The FA determined all cheeses. analysis was performed Moisture content lower (37.5 ± 1.26 37.5 g/100 g milk, respectively) than (54.0 56.1 respectively). Ash, protein, sodium contents higher contained more C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C18:2 cis-9,cis-12, saturated FA, short-chain medium-chain polyunsaturated de novo Total (24.4 1.30 19.6 cheeses, (8.89 8.26 obtained scores for odor (7.05), texture (6.82), flavor (7.16), overall acceptance (7.16) those (6.37, 6.12, 6.17, 6.83, conclusion, had similar levels