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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

Resumen

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.

Idioma originalInglés
PublicaciónInternational Journal of Dairy Technology
DOI
EstadoAceptada/en prensa - 1 ene 2020

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