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Mexican chihuahua cheese: sensory profiles of young cheese.
Van Hekken, D L; Drake, M A; Corral, F J Molina; Prieto, V M Guerrero; Gardea, A A.
Afiliação
  • Van Hekken DL; Dairy Processing and Products Research Unit, USDA, ARS, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA. dvanhekken@errc.ars.usda.gov
J Dairy Sci ; 89(10): 3729-38, 2006 Oct.
Article em En | MEDLINE | ID: mdl-16960047
Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahua were developed to characterize the flavors and textures of this traditionally made Hispanic-style cheese. Multiple allotments of Chihuahua cheese, 9 brands made with raw milk (RM) and 5 brands made with pasteurized milk (PM), were obtained within 3 d of manufacture from 12 different cheese plants throughout Chihuahua, México. Cheeses were shipped overnight to Wyndmoor, Pennsylvania, and flavor analyses were conducted within 14 to 18 d after manufacture. Four brands (2 RM and 2 PM cheeses) were then selected and multiple allotments were shipped at 3 distinct seasons over a 1-yr period for evaluation of flavor and texture. Microbial analysis was conducted prior to testing to ensure product safety. Descriptive analyses of cheese flavors and textures were conducted with panelists trained to use a universal or product-specific Spectrum intensity scale, respectively. Sensory profiles of cheeses varied among the different manufacturers. The most prominent flavor attributes were salty, sour, diacetyl, cooked, whey, bitter, and milk-fat. The RM cheeses had more intense sour, bitter, and prickle scores than the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than PM cheeses. As the demand for Hispanic-style cheeses increases, defining and understanding the sensory attributes of traditionally made Mexican cheeses provides guidance to cheese manufacturers as new ways are explored to improve the production and shelf life of the cheeses.
Assuntos
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Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Queijo / Terminologia como Assunto Limite: Animals / Humans País/Região como assunto: Mexico Idioma: En Revista: J Dairy Sci Ano de publicação: 2006 Tipo de documento: Article País de afiliação: Estados Unidos País de publicação: Estados Unidos
Buscar no Google
Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Paladar / Queijo / Terminologia como Assunto Limite: Animals / Humans País/Região como assunto: Mexico Idioma: En Revista: J Dairy Sci Ano de publicação: 2006 Tipo de documento: Article País de afiliação: Estados Unidos País de publicação: Estados Unidos