Biochemical characteristics of two types of unripe Spanish cowʹs milk cheese (Cebreiro and Pasiego varieties)

A detailed study of two varieties of unripe Spanish cheeses (Cebreiro and Pasiego) has been carried out for the first time. The overall chemical composition, the most relevant physicochemical parameters and the classical nitrogen fractions were determined in 24 batches of each variety. The chemical compositions of both varieties are fairly similar to those described in the literature for other unripe cheese varieties. Their low NaCl and ash contents are, above all, outstanding. The low pH of Cebreiro cheese (4.29 ± 0.20) is worth noting. The pH value of Pasiego cheese (5.59 ± 0.60) is similar to that found in other unripe cheeses obtained by enzymatic coagulation. Both varieties show very high Aw values which is to be expected in cheeses with a high moisture content, low NaCl content and very little protein degradation. The values determined for the different nitrogen fractions in both types of cheese indicate a very slight proteolysis. discriminant analysis was applied to analytical data in order to differentiate both varieties. According to this statistical technique, d-lactic acid, NaCl, Ca, P, and ammonia nitrogen contents and pH and Aw values were the major discriminating variables involved in the differentiation. The correctly classified cases were 100%.