TITLE:
Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses
AUTHORS:
Irma Caro, Sergio Soto, Lucía Fuentes, Néstor Gutiérrez-Méndez, Briselda García-Islas, Karol E. Monroy-Gayosso, Javier Mateo
KEYWORDS:
Cheese Properties; Oaxaca; Panela; Manchego; Botanero; Morral; Ethnic Food; Tenate; Traditional Cheese
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.4,
February
11,
2014
ABSTRACT: The aim of this study was to describe the compositional,
functional and sensory properties of six traditional Mexican cheeses: Panela,
Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses
were analysed. Relevant compositional parameters including pH, aw,
proximate composition, NaCl, sugars, lactic and 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 were described, compared
between each cheese, and related to their respective making processes.