Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin
Mariam Sardiñas-Valdés,
Hugo Sergio García-Galindo,
Alfonso Juventino Chay-Canul,
José Rodolfo Velázquez-Martínez,
Josafat Alberto Hernández-Becerra,
Angélica Alejandra Ochoa-Flores
Affiliations
Mariam Sardiñas-Valdés
División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, 86280 Villahermosa, Tabasco, Mexico
Hugo Sergio García-Galindo
Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, 91897 Veracruz, Veracruz, Mexico
Alfonso Juventino Chay-Canul
División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, 86280 Villahermosa, Tabasco, Mexico
José Rodolfo Velázquez-Martínez
División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, 86280 Villahermosa, Tabasco, Mexico
Josafat Alberto Hernández-Becerra
División de Procesos Industriales, Universidad Tecnológica de Tabasco, Carretera Villahermosa-Teapa Km 14.6, 86280 Villahermosa, Tabasco, Mexico
Angélica Alejandra Ochoa-Flores
División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, 86280 Villahermosa, Tabasco, Mexico
The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p p p p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.
