Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese

This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or both breeds on physicochemical and sensory characteristics Zamorano cheese at end ripening. is a hard variety with protected designation origin (PDO) produced in province Zamora (Spain) raw pasteurized milk. Five batches were One batch was elaborated Churra breed, other Assaf remaining three employed mixtures proportions 75:25, 50:50 and, 25:75, respectively. Cheeses made higher proportion showed predominance hydrophilic peptides, while hydrophobic peptides predominated cheeses greater percentage breed. The largest content most free amino acids found highest These presented values for fat acidity index fatty elasticity adhesiveness, as well lower granularity hardness. In evaluation, aftertaste persistence these cheeses, being scored best overall values.