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Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3

Muñoz-Tébar, N., De la Vara, J.A., Ortiz de Elguea-Culebras, G., Cano, E.L., Molina, A., Carmona, M., Berruga, M.I.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 407-415
Salvia hispanica, alpha-linolenic acid, bacterial growth, calcium caseinate, cheese ripening, coagulation, emulsions, ewe milk, lactic acid bacteria, oils, sensory evaluation, sheep cheese
This study evaluated the viability of using oil extracted from Salvia hispanica L. seeds as a source of omega-3 for sheep's cheese enrichment. Two concentrations (3 and 5 g/L) of chia oil prepared as emulsions stabilized with calcium caseinate were assayed in pressed sheep's milk cheese, and their physicochemical, microbiological and organoleptic parameters were evaluated throughout the 32-day ripening period. Sheep's milk coagulation parameters during cheese making were not affected by addition of the oil emulsion. The fortification with the emulsion had a positive impact on cheese yield, fat, dry matter and α-linolenic acid content. Moreover, total bacteria and lactic acid bacteria growth were not inhibited in the cheeses containing the highest oil concentration, confirming the hypothesis that oil addition would not interfere with the normal ripening process. Regarding the sensory analysis, the chia oil enriched cheeses showed a good acceptance by the judges.