AROMATIC CHARACTERISTICS OF PECORINO CHEESES OBTAINED FROM MILK OF EWES FED DIETS CONTAINING DIFFERENT EXTRUDED LINSEED CONCENTRATIONS

Abstract

The aim of the present study is to investigate the flavour characteristics of ewe cheeses made with two different techniques (cheeses obtained from raw milk or from thermized milk with adjunct starter cultures) and using milk from animals fed diets with different concentrations of extruded linseed. Aromatic differences linked to the linseed concentrations in the diets were found for the raw milk cheeses, while no such differences were found in the cheeses made from thermized milk with adjunct starter cultures.

Keywords

• Ewe cheese, flavour, extruded linseed