Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

José M. Ruvalcaba-Gómez, Héctor Ruiz-Espinosa, Ramón I. Arteaga-Garibay, Marlon Rojas-López, Genaro G. Amador-Espejo, Luis M. Anaya-Esparza, Raúl J. Delgado-Macuil

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

© 2019 Society of Dairy Technology 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.
Original languageAmerican English
Pages (from-to)411-420
Number of pages10
JournalInternational Journal of Dairy Technology
DOIs
StatePublished - 1 May 2020

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