Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

DOI: 10.4236/fns.2014.54044   PDF   HTML     4,682 Downloads   6,763 Views   Citations

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.

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I. Caro, S. Soto, L. Fuentes, N. Gutiérrez-Méndez, B. García-Islas, K. Monroy-Gayosso and J. Mateo, "Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses," Food and Nutrition Sciences, Vol. 5 No. 4, 2014, pp. 366-375. doi: 10.4236/fns.2014.54044.

Conflicts of Interest

The authors declare no conflicts of interest.

References

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