TY - JOUR
T1 - Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese
AU - Ruvalcaba-Gómez, José M.
AU - Ruiz-Espinosa, Héctor
AU - Arteaga-Garibay, Ramón I.
AU - Rojas-López, Marlon
AU - Amador-Espejo, Genaro G.
AU - Anaya-Esparza, Luis M.
AU - Delgado-Macuil, Raúl J.
N1 - Publisher Copyright:
© 2019 Society of Dairy Technology
PY - 2020/5/1
Y1 - 2020/5/1
N2 - Physicochemical and sensory properties of Adobera, a genuine, understudied Mexican raw-milk cheese, were explored by analysing commercial samples from different manufacturers and seasons. Composition-wise, Adobera could be considered a fresh cheese with a high moisture content (42.5%), although its relatively low water activity (0.953) and pH (5.14) and high free amino acid content (0.46 mmol/g, dry basis) could indicate otherwise. Instrumental texture corresponded to that of a semifirm cheese, while its colour was whitish-to-ivory. Both texture and composition were significantly affected by sampling season and cheese composition, while some attributes of sensory acceptability significantly varied with brand.
AB - Physicochemical and sensory properties of Adobera, a genuine, understudied Mexican raw-milk cheese, were explored by analysing commercial samples from different manufacturers and seasons. Composition-wise, Adobera could be considered a fresh cheese with a high moisture content (42.5%), although its relatively low water activity (0.953) and pH (5.14) and high free amino acid content (0.46 mmol/g, dry basis) could indicate otherwise. Instrumental texture corresponded to that of a semifirm cheese, while its colour was whitish-to-ivory. Both texture and composition were significantly affected by sampling season and cheese composition, while some attributes of sensory acceptability significantly varied with brand.
KW - Chemical composition
KW - Mexican cheese
KW - Raw milk
KW - Texture profile
UR - http://www.scopus.com/inward/record.url?scp=85077910045&partnerID=8YFLogxK
U2 - 10.1111/1471-0307.12676
DO - 10.1111/1471-0307.12676
M3 - Artículo
SN - 1364-727X
VL - 73
SP - 411
EP - 420
JO - International Journal of Dairy Technology
JF - International Journal of Dairy Technology
IS - 2
ER -