Characterisation of sheep cheeses made from the milk of the Madrid autochthonous Colmenareña ovine breed

Introduction: In the Madrid Region (MR), two autochthonous ovine breeds are in danger of extinction: Rubia del Molar and Colmenareña. Currently, there are no dairy products made from their milk. The aim of this study was to evaluate the characteristics of different type of cheeses created with sheep milk from the Colmenareña breed to study their quality and in this way aid in the preservation of the breed.

Methods: Milk from the Colmenareña breed was collected from a livestock farm located in the MR. Three batches of cheeses were created at two independent times: 1) fresh cheese (FC) and 2) pressed paste cheese matured for 30 days (SC), both made with pasteurised milk, and 3) pressed paste cheese matured for 60 days and made with raw milk (n=9). Nutritional, fatty acid profile, physico-chemical, microbiological, and sensory analyses (trained judges, n=12) were carried out.

Results: Colmenareña cheeses differed in their fat, protein, salt, pH, moisture, and colour. The majority of the fatty acids detected were palmitic, oleic, and stearic acid. In terms of the global impression (hedonic scale, 1-9), good overall acceptance scores were achieved(6.24-7.34).

Conclusion: Colmenareña cheeses demonstrated good physico-chemical properties, and judges considered them acceptable in their overall acceptance. The production of this type of cheese could contribute to the preservation of this native sheep breed.