|
[1]
|
J. Hnosko, S. Clark and D. Van Hekken, “Latin American cheeses,” In: S. Clark, M. Costello, M. A. Drake and F. Bodyfelt, Eds., The Sensory Evaluation of Dairy Products, Springer-Verlag, New York, 2009, pp. 489-504.
|
|
[2]
|
J. A. Saltijeral, V. B. álvarez and B. García, “Presence of Listeria monocytogenes in Mexican Cheeses,” Journal of Food Safety, Vol. 19, No. 4, 1999, pp. 241-247.
http://dx.doi.org/10.1111/j.1745-4565.1999.tb00249.x
|
|
[3]
|
C. Solano-López and H. Hernández-Sánchez, “Behaviour of Listeria monocytogenes during the Manufacture and Ripening of Manchego and Chihuahua Mexican Cheeses,” International Journal of Food Microbiology, Vol. 62, No. 1-2, 2000, pp. 149-153.
http://dx.doi.org/10.1016/S0168-1605(00)00403-7
|
|
[4]
|
C. Alvarado, B. E. García-Almendarez, S. E. Martín and C. Regalado, “Anti-Listeria monocytogenes BacteriocinLike Inhibitory Substances from Enterococcus faecium UQ31 Isolated from Artisan Mexican-Style Cheese,” Current Microbiology, Vol. 51, No. 2, 2005, pp. 110-115.
http://dx.doi.org/10.1007/s00284-005-4549-y
|
|
[5]
|
A. L. Bricker, D. L. Van Hekken, V. M. Guerrero and A. A. Gardea, “Microflora Isolated from Mexican Mennonite-Style Cheeses,” Food Protection Trends, Vol. 25, No. 8, 2005, pp. 637-640.
|
|
[6]
|
M. J. Torres-Llánez, B. Vallejo-Córdoba, M. E. DíazCinco, M. A. Mazorra-Manzano and A. F. GonzálezCórdoba, “Characterization of the Natural Microflora of Artisanal Mexican Fresco Cheese,” Food Control, Vol. 17, No. 9, 2006, pp. 683-690.
http://dx.doi.org/10.1016/j.foodcont.2005.04.004
|
|
[7]
|
I. Caro, J. Mateo, M. H. Sandoval, S. Soto, M. R. GarcíaArmesto and J. M. Castro, “Characterization of Oaxaca Raw Milk Cheese Microbiota with Particular Interest in Lactobacillus Strains,” Journal of Dairy Science, Vol. 96, No. 6, 2013, pp. 3461-3470.
http://dx.doi.org/10.3168/jds.2012-6103
|
|
[8]
|
L. A. Alba, C. de Staff, C. R. L. Richter and C. V. Dill, “Mexican Asadero Cheese: A Survey of Its Composition,” Journal of Dairy Science, Vol. 73, No. S1, 1990, p. 269.
|
|
[9]
|
M. E. Díaz-Cinco, O. Fraijo, P. Grajeda, J. Lozano-Taylor and E. G. de Mejía, “Microbial and Chemical Analysis of Chihuahua Cheese and Relationship to Histamine and Tyramine,” Journal of Food Science, Vol. 57, No. 2, 1992, pp. 355-356,365.
http://dx.doi.org/10.1111/j.1365-2621.1992.tb05493.x
|
|
[10]
|
D. L. Van Hekken, M. H. Tunick, P. M. Tomasula, R. Molina-Corral and A. A. Gardea, “Mexican Queso Chihuahua: Rheology of Fresh Cheese,” International Journal of Dairy Technology, Vol. 60, No. 1, 2007, pp. 5-12.
http://dx.doi.org/10.1111/j.1471-0307.2007.00291.x
|
|
[11]
|
M. H. Tunick, D. L. Van Hekken, F. J. Molina-Corral, P. M. Tomasula, J. Call, J. Luchansky and A. A. Gardea, “Queso Chihuahua: Manufacturing Procedures, Composition, Protein Profiles, and Microbiology,” International Journal of Dairy Technology, Vol. 61, No. 1, 2008, pp. 62-69.
http://dx.doi.org/10.1111/j.1471-0307.2008.00359.x
|
|
[12]
|
E. M. De Oca-Flores, O. A. Castelán-Ortega, J. G. Estrada-Flores and A. Espinoza-Ortega, “Oaxaca Cheese: Manufacture Process and Physicochemical Characteristics,” International Journal of Dairy Technology, Vol. 62, No. 4, 2009, pp. 535-540.
http://dx.doi.org/10.1111/j.1471-0307.2009.00533.x
|
|
[13]
|
M. H. Tunick and D. L. Van Hekken, “Rheology and Texture of Commercial Queso Fresco Cheeses Made from Raw and Pasteurized Milk,” Journal of Food Quality, Vol. 33, No. S1, 2010, pp. 204-215.
http://dx.doi.org/10.1111/j.1745-4557.2010.00331.x
|
|
[14]
|
J. A. Guerra-Martínez, J. G. Montejano and S. T. Martíndel-Campo, “Evaluation of Proteolytic and Physicochemical Changes during Storage of Fresh Panela Cheese from Queretaro, Mexico and Its Impact in Texture,” CyTA Journal of Food, Vol. 10, No. 4, 2012, pp. 296-305.
|
|
[15]
|
A. D. Solís-Méndez, J. G. Estrada-Flores and O. Castelán-Ortega, “A Study on the Texture Diversity of the Artisan Ranchero Cheese from Central Mexico,” International Journal of Dairy Technology, Vol. 66, No. 1, 2013, pp. 37-44.
http://dx.doi.org/10.1111/j.1471-0307.2012.00881.x
|
|
[16]
|
J. M. Bruna, E. M. Hierro, L. De la Hoz, D. S. Mottram, M. Fernández and J. A. Ordonez, “Changes in Selected Biochemical and Sensory Parameters as Affected by the Superficial Inoculation of Penicillium camemberti on Dry Fermented Sausages,” International Journal of Food Microbiology, Vol. 85, No. 1-2, 2003, pp. 111-125.
http://dx.doi.org/10.1016/S0168-1605(02)00505-6
|
|
[17]
|
Association of Official Analytical Chemists (AOAC), “Official Methods of Analysis of the Association of Official Analytical Chemists,” 16th edition, 5th Revision. P. Cunniff, Ed., Chapter 33, AOAC International, Gaithersburg, 1999, pp. 58-63.
|
|
[18]
|
D. González de Llano, A. Rodríguez and P. Cuesta, “Effect of Lactic Starter Cultures on the Organic Acid Composition of Milk and Cheese during Ripening-Analysis by HPLC,” Journal of Applied Bacteriology, Vol. 80, No. 5, 1996, pp. 570-576.
http://dx.doi.org/10.1111/j.1365-2672.1996.tb03259.x
|
|
[19]
|
H. Rosen, “A Modified Ninhydrin Colorimetric Analysis for Amino Acids,” Archives of Biochemistry and Biophysics, Vol. 67, No. 1, 1957, pp. 10-15.
http://dx.doi.org/10.1016/0003-9861(57)90241-2
|
|
[20]
|
M. T. Osorio, J. M. Zumalacárregui, B. Bermejo, A. Lozano, A. Figueira and J. Mateo, “Effect of Ewe’s Milk versus Milk-Replacer Rearing on Mineral Composition of Suckling Lamb Meat and Liver,” Small Ruminant Research, Vol. 68, No. 3, 2006, pp. 296-302.
http://dx.doi.org/10.1016/j.smallrumres.2005.11.010
|
|
[21]
|
A. I. Carrapiso, M. L. Timón, M. J. Petrón, J. F. Tejeda and C. García, “In Situ Transesterification of Fatty Acids from Iberian Pig Subcutaneous Adipose Tissue,” Meat Science, Vol. 56, No. 2, 2000, pp. 159-164.
http://dx.doi.org/10.1016/S0309-1740(00)00035-8
|
|
[22]
|
M. T. Osorio, J. M. Zumalacárregui, A. Figueira and J. Mateo, “Physicochemical Properties of Perirenal and Omental Fat form Suckling Lamb Carcasses Evaluated According to the Type of Milk Source,” Small Ruminant Research, Vol. 72, No. 2-3, 2007, pp. 111-118.
http://dx.doi.org/10.1016/j.smallrumres.2006.09.001
|
|
[23]
|
T. Van Villet, “Terminology to Be Used in Cheese Rheology,” In: Rheological and Fracture Properties of Cheeses, IDF Standard 268, International Dairy Federation, Brussels, 1991, pp. 5-15.
|
|
[24]
|
T. P. Guinee, E. O. Mulholland, C. Mullins, M. O. Corcoran, J. F. Connolly, T. Beresford, R. Mehra, B. J. O’Brien, J. J. Murphy, G. Stakelum and D. Harrington, “Effect of Altering the Daily Herbage Allowance to Cows in Mid Lactation on the Composition, Ripening and Functionality of Low-Moisture, Part-Skim Mozzarella Cheese,” Journal of Dairy Research, Vol. 65, No. 1, 1998, pp. 2330. http://dx.doi.org/10.1017/S0022029997002665
|
|
[25]
|
A. Retiveau, D. H. Chambers and E. Esteve, “Developing a Lexicon for the Flavor Description of French Cheeses,” Food Quality and Preference, Vol. 16, No. 6, 2005, pp. 517-527.
http://dx.doi.org/10.1016/j.foodqual.2004.11.001
|
|
[26]
|
E. A. Foegeding and M. A. Drake, “Invited Review: Sensory and Mechanical Properties of Cheese Texture,” Journal of Dairy Science, Vol. 90, No. 4, 2007, pp. 1611-1624.
http://dx.doi.org/10.3168/jds.2006-703
|
|
[27]
|
A. Marcos, R. Millán, M. A. Esteban, M. Alcalá and J. Fernández-Salguero, “Chemical Compositions and Water Activity of Spanish Cheeses,” Journal of Dairy Science, Vol. 66, No. 12, 1983, pp. 2488-2493.
http://dx.doi.org/10.3168/jds.S0022-0302(83)82116-X
|
|
[28]
|
R. Karoui, E. Dufour, R. Schoonheydt and J. De Baerdemaeker, “Characterisation of Soft Cheese by Front Face Fluorescence Spectroscopy Coupled with Chemometric Tools: Effect of the Manufacturing Process and Sampling Zone,” Food Chemistry, Vol. 100, No. 2, 2006, pp. 632642. http://dx.doi.org/10.1016/j.foodchem.2005.09.082
|
|
[29]
|
C. H. Hwang and S. Gunasekaran, “Measuring Crumbliness of Some Commercial Queso Fresco-Type Latin American Cheeses,” Milchwissenschaft, Vol. 56, No. 8, 2001, pp. 446-450.
|
|
[30]
|
C. R. Cunha, W. H. Viotto and L. A. Viotto, “Use of Low Concentration Factor Ultrafiltration Retentates in Reduced Fat ‘Minas Frescal’ Cheese Manufacture: Effect on Composition, Proteolysis, Viscoelastic Properties and Sensory Acceptance,” International Dairy Journal, Vol. 16, No. 3, 2006, pp. 215-224.
http://dx.doi.org/10.1016/j.idairyj.2005.03.004
|
|
[31]
|
A. J. Pastorino, C. L. Hansen and D. J. McMahon, “Effect of pH on the Chemical Composition and Structure-Function Relationships of Cheddar Cheese,” Journal of Dairy Science, Vol. 86, No. 9, 2003, pp. 2751-2760.
http://dx.doi.org/10.3168/jds.S0022-0302(03)73871-5
|
|
[32]
|
United State Department of Agriculture (USDA), “National Nutrient Database for Standard Reference,” Release 26, Agricultural Research Service, Nutrient Data Laboratory, 2011.
|
|
[33]
|
P. S. Kindstedt, “Effect of Manufacturing Factors, Composition, and Proteolysis on the Functional Characteristics of Mozzarella Cheese,” Critical Reviews in Food Science and Nutrition, Vol. 33, No. 2, 1993, pp. 167-187.
http://dx.doi.org/10.1080/10408399309527618
|
|
[34]
|
S. Menéndez, R. Godínez, I. A. Centeno and J. L. Rodríguez-Otero, “Microbiological, Chemical and Biochemical Characteristics of ‘Tetilla’ Raw Cows-Milk Cheese,” Food Microbiology, Vol. 18, No. 2, 2001, pp. 151-158.
http://dx.doi.org/10.1006/fmic.2000.0385
|
|
[35]
|
B. Martin, I. Verdier-Metz, S. Buchin, C. Hurtaud and J. B. Coulon, “How Do the Nature of Forages and Pasture Diversity Influence the Sensory Quality of Dairy Livestock Products,” Animal Science, Vol. 81, No. 2, 2005, pp. 205-212. http://dx.doi.org/10.1079/ASC50800205
|
|
[36]
|
P. Secchiari, M. Antongiovanni, M. Mele, A. Serra, A. Buccioni, G. Ferruzzi, F. Paoletti and F. Petacchi, “Effect of Kind of Dietary Fat on the Quality of Milk Fat from Italian Friesian Cows,” Livestock Production Science, Vol. 83, No. 1, 2003, pp. 43-52.
http://dx.doi.org/10.1016/S0301-6226(03)00043-5
|
|
[37]
|
S. Carpino, J. Home, C. Melilli, G. Licitra, D. M. Barbano and P. J. Van Soest, “Contribution of Naive Pasture to the Sensory Properties of Ragusano Cheese,” Journal of Dairy Science, Vol. 87, No. 2, 2004, pp. 308-315.
http://dx.doi.org/10.3168/jds.S0022-0302(04)73169-0
|
|
[38]
|
M. A. Rudan, D. M. Barbano, M. R. Guo and P. S. Kindstedt, “Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese,” Journal of Dairy Science, Vol. 81, No. 8, 1998, pp. 2065-2076.
http://dx.doi.org/10.3168/jds.S0022-0302(98)75781-9
|
|
[39]
|
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.
|
|
[40]
|
M. Petersen, L. Wiking and H. Stapelfeldt, “Light Sensitivity of Two Colorants for Cheddar Cheese. Quantum Yields for Photodegradation in an Aqueous Model System in Relation to Light Stability of Cheese in Illuminated Display,” Journal of Dairy Research, Vol. 66, No. 4, 1999, pp. 599-607.
http://dx.doi.org/10.1017/S0022029999003866
|
|
[41]
|
J. J. Sheehan, T. Huppertz, M. G. Hayes, A. L. Kelly, T. P. Beresford and T. P. Guinee, “High Pressure Treatment of Reduced-Fat Mozzarella Cheese: Effects on Functional and Rheological Properties,” Innovative Food Science and Emerging Technologies, Vol. 6, No. 1, 2005, pp. 7381. http://dx.doi.org/10.1016/j.ifset.2004.10.003
|
|
[42]
|
D. Kristensen, V. Orlien, G. Mortensen, P. Brockho and L. H. Skibsted, “Light-Induced Oxidation in Sliced Havarti Cheese Packaged in Modified Atmosphere,” International Dairy Journal, Vol. 10, No. 1-2, 2000, pp. 95103. http://dx.doi.org/10.1016/S0958-6946(00)00028-5
|
|
[43]
|
M. Juric, G. Bertelsen, G. Mortensen and M. A. Petersen, “Light-Induced Colour and Aroma Changes in Sliced, Modified Atmosphere Packaged Semi-Hard Cheeses,” International Dairy Journal, Vol. 13, No. 2-3, 2003, pp. 239-249.
http://dx.doi.org/10.1016/S0958-6946(02)00156-5
|
|
[44]
|
J. J. Yun, D. M. Barbano, P. S. Kindstedt and K. L. Larose, “Mozzarella Cheese: Impact of Whey pH at Draining on Chemical Composition, Proteolysis, and Functional Properties,” Journal of Dairy Science, Vol. 78, No. 1, 1995, pp. 1-7.
http://dx.doi.org/10.3168/jds.S0022-0302(95)76609-7
|
|
[45]
|
J. Y. Imm, E. J. Oh, K. S. Han, S. Oh, Y. W. Park and S. H. Kim, “Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses during Refrigerated Storage,” Journal of Dairy Science, Vol. 86, No. 9, 2003, pp. 2790-2798.
http://dx.doi.org/10.3168/jds.S0022-0302(03)73876-4
|
|
[46]
|
T. P. Guinee, D. Harrington, M. O. Corcoran, E. O. Mulholland and C. Mullins, “The Compositional and Functional Properties of Commercial Mozzarella, Cheddar and Analogue Cheeses,” International Journal of Dairy Technology, Vol. 53, No. 2, 2000, pp. 51-56.
http://dx.doi.org/10.1111/j.1471-0307.2000.tb02658.x
|