Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

  1. Caro, Irma 1
  2. Soto, Sergio 2
  3. Fuentes, Lucía 1
  4. Gutiérrez-Méndez, Néstor 3
  5. García-Islas, Briselda 2
  6. Monroy-Gayosso, Karol E. 2
  7. Mateo, Javier 1
  1. 1 Universidad de León
    info

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

  2. 2 Universidad Autónoma del Estado de Hidalgo
    info

    Universidad Autónoma del Estado de Hidalgo

    Pachuca, México

    ROR https://ror.org/031f8kt38

  3. 3 Universidad Autónoma de Chihuahua
    info

    Universidad Autónoma de Chihuahua

    Chihuahua, México

    ROR https://ror.org/04mrrw205

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Revue:
Food and Nutrition Sciences

ISSN: 2157-944X,  2157-9458

Année de publication: 2014

Volumen: 05

Número: 04

Pages: 366-375

Type: Article

DOI: 10.4236/FNS.2014.54044 GOOGLE SCHOLAR lock_openAccès ouvert editor

D'autres publications dans: Food and Nutrition Sciences

Résumé

The aim of this study was to describe the compositional, functional and sensory properties of six traditionalMexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeseswere analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lacticand acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses weredescribed, compared between each cheese, and related to their respective making processes.

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