The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical and sensory properties was investigated. Nanoemulsified curcumin was prepared by the thin-film hydration-emulsification and ultrasonication methods, and added to Pelibuey sheep milk at 5, 7.5, and 10 ppm of curcumin to make enriched Manchego-type cheeses. The curcumin content of the enriched cheeses was determined by high-performance liquid chromatography. The average curcumin retention coefficient was 0.83 ± 0.03. The total phenolic content and antioxidant activity according to the FRAP and DPPH assays increased in the curcumin-enriched cheeses as compared to the control cheese. No significant differences were observed in the moisture, protein, fat, and ash contents, nor in water activity and yield; however, significant differences were observed in the soluble nitrogen and free fatty acid contents and colour. According to surveyed panellists, the addition of nanoemulsified curcumin to cheese modified its colour, odour, and appearance, but not its flavour, texture, and overall acceptability. The present work highlights the potential of incorporating nanoemulsified curcumin in Manchego-type cheese to enhance its beneficial health effects.