New Approaches to Sheep and Goat Milk Cheese: Biochemical, Sensory and Nutritional Characteristics

Dear Colleagues,

Scientific interest in sheep or goat milk cheeses is based on their sensory properties, which are different from those of cheeses produced with other types of milk, contributing to their high added value. These cheeses are generally ripened for a long time, and consequently, they develop peculiar sensory properties. In particular, volatile and non-volatile compounds are released, and the initial texture is modified during the ripening course. In this sense, time is a key factor for the development of chemical and physical changes, which directly affect the final cheese quality.

The fat content of these cheeses has been a subject of controversy due to the relationship between saturated fatty acids and the development of cardiovascular disease. However, different research studies have pointed out that fat quality should be taken into account because some fatty acids (particularly conjugated linoleic acid (CLA)) can have a beneficial effect on human health. In addition, the presence of biogenic amines in long-ripening cheeses is beneficial in terms of hygienic-sanitary interest.

The aim of this Special Issue is to understand the ripening process of sheep or goat milk cheeses and to study the factors that determine the ripening course. Technological and genetic variables (ripening time, starters, pasteurization, sheep breed) can affect the sensory properties and quality of these cheeses.

This Special Issue will welcome scientific contributions to understanding the changes experienced by the main chemical, biochemical, microbiological, and sensory parameters during the ripening of sheep or goat milk cheeses. Variables that influence the ripening process of these cheeses and the strategies to improve their nutritional quality are also of interest.

Dr. Maria E. Tornadijo Rodríguez
Dr. José Fresno
Dr. David Delgado Fuente
Guest Editors

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• cheese
• sheep
• goat
• ripening
• breed
• starters
• flavor
• texture
• technological strategies
• nutritional composition
• sensory properties