Physicochemical study of Murcia al Vino cheese

This study provides information on the physicochemical properties of “Murcia al Vino” cheese, and the extent to which they are affected by different manufacturers and seasons. All the physicochemical parameters showed significant differences between cheeses. It was observed that the season affects cheese composition, including the total fatty acid profile, particularly in the summer months, although no significant differences were found for any of the proteolysis parameters. The results of this study showed that cheeses made in spring have the best physicochemical composition with lower NaCl content, better fatty acid profile and the same degree of proteolysis. The amount of polyunsaturated fatty acids (5.16%) found was higher than that mentioned by other authors for this type of cheese. The polyunsaturated fatty acid profile may be considered an added value in Murcia al Vino cheeses.