TY - JOUR A1 - Muñoz Tébar, Nuria AU - Vara Martínez, Juan Ángel de la AU - Ortiz de Elguea-Culebras, Gonzalo AU - López Cano, Emilio AU - Molina Casanova, Ana María AU - Carmona Delgado, Manuel AU - Berruga, María Isabel T1 - Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3 Y1 - 2019 SN - 0023-6438 UR - http://hdl.handle.net/11268/8974 AB - 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. KW - Industria láctea KW - Química orgánica KW - Tecnología de los alimentos KW - Industria lechera KW - Química orgánica KW - Tecnología alimentaria LA - eng ER -