Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of sheep’s milk and to verify their shelf life considering microbiological and physical-chemical quality under refrigeration storage. Formulations L1 and L2 were prepared using a similar protocol with pressing times of 4 and 3 hours respectively, and this difference caused little influence on the parameters evaluated, showing no need for this additional time. Both formulations had the desired spreadability characteristic and the final products showed moisture and fat content classified as very high moisture and semi-fat cheeses according to the Brazilian legislation. The microbiological counts in L1 and L2 after 150 days of cold storage were within legal limits for thermotolerant coliforms, Staphylococcus aureus, Salmonella sp. and Listeria monocytogenes. The satisfactory results in the microbiological and physical-chemical evaluations demonstrated that the Labneh formulations and processing method were efficient to produce a stable product of good quality, indicating that it can be commercialized to a specific niche market.

Abstract Dairy sheep farming, as well as processing of dairy products, are consolidated activities in Brazil, mainly for the production of cheese and yogurt. Considering that sheep milk has high levels of fat and the need for product diversification, this work aimed to develop a new formulation of mascarpone cheese using sheep's milk, since the basis for this type of cheese is milk cream. The quality of this derivative was monitored for 120 days of storage under refrigeration to evaluate microorganisms that indicate quality and safety, in addition to physical-chemical parameters. The ovine mascarpone cheese showed adequate microbiological results, in accordance with the Brazilian legislation, in addition to high total fat, fat content in the dry extract and protein. The physical-chemical and microbiological parameters remained adequate throughout the storage period under maximum temperatures below 7 °C. Mascarpone cheese was classified by its moisture and fat content in the dry extract as medium moisture or semi-hard cheese and as extra fat or double cream cheese, respectively. The processing, packaging and storage conditions proved to be adequate and provided product stability. In this study a new sheep milk derivative was successfully developed, characterized, tested and proved to be adequate for the market.

Cloeodes incus is recorded for the first time for Argentina. Nymphs were collected using Surber net and kick sampling in Pircas and Ajedrez rivers (Jujuy: Rinconada) at altitudes above 4000 masl. There were two annual field trips: at the end of the rainy season (April) and at the end of the dry season (November), during the years 2011 and 2012. This study allows extending the distribution of C. incus in the Central Andes and incorporates environmental and hydrological information of the selected sites. The highest values of density were obtained at the end of the dry season, with little amount of water and a pH of 7.1 to 8.1. Their presence was also recorded downstream of mining activities, with a pH of 3.7.

Cloeodes incus se cita por primera vez para la Argentina. Se recolectaron ninfas mediante red Surber y red de arrastre en los Ríos Pircas y Ajedrez (Jujuy: Rinconada) en altitudes superiores a los 4000 msnm. Se realizaron dos campañas anuales: fin de estación lluviosa (abril) y fin de estación seca (noviembre), durante los años 2011 y 2012. Este estudio permite ampliar la distribución de C. incus en los Andes Centrales e incorporar información hidrológica y ambiental de los sitios seleccionados. Los mayores valores de densidad se obtuvieron al final de la estación seca, con escasa cantidad de agua y con un pH de 7,1 - 8,1. Su presencia también fue registrada, aguas abajo de actividades mineras, con un pH de 3,7.