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T. Bergann and M. Schick, “Abhaengigkeit der L*a*b*Farbwerte vom Fettgehalt und der Waermebehandlungsart,” DMZ, Lebensmittelindustrie und Milchwirtschaft, Vol. 119, No. 9, 1998, pp. 464-468.

has been cited by the following article:

• 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.