Changes in milk and cheese composition throughout lactation in Manchega sheep

The aim of this experiment was to establish the parameters affecting the chemical and sensory characteristics of milk and cheese. Changes in composition were studied throughout lactation in the following: protein, fat, fatty acids, coagulating properties (rennet clotting time, rate of firming and curd firmness) and curd yield in individual samples of ewe's milk. Dry matter, protein, fat and fatty acid content of cheese were also studied at certain stages of lactation. Milk samples were collected from seventy-two Manchega ewes during the morning milking each Wednesday, at three different lactation stages: 5th week (half milk), 12th and 18th week. During each of these weeks, 12 cheeses were produced following the Manchego cheese processing method. From the results obtained, it may be concluded that the milk from the half milk period could produce cheeses with particular sensory characteristics because of its composition of fat, fatty acids and protein during this period. A similar result occurred with milk from the last lactation period studied because of its coagulating properties (high coagulation time and rate of firming, and low curd firmness). This milk also gave the highest curd yield of all the lactation periods assayed.