Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
Joint Authors
Salas-Muñoz, Erika
Villalobos-Chaparro, Sarai
Gutiérrez-Méndez, Néstor
Nevárez-Moorillón, Guadalupe Virginia
Source
International Journal of Food Science
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-12-23
Country of Publication
Egypt
No. of Pages
7
Abstract EN
Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk.
When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing.
This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions.
Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges.
For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons.
For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01).
Salty and creamy cheese was also different among dairies (P<0.01).
A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites.
Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk.
Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.
American Psychological Association (APA)
Villalobos-Chaparro, Sarai& Salas-Muñoz, Erika& Gutiérrez-Méndez, Néstor& Nevárez-Moorillón, Guadalupe Virginia. 2018. Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk. International Journal of Food Science،Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1172624
Modern Language Association (MLA)
Villalobos-Chaparro, Sarai…[et al.]. Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk. International Journal of Food Science No. 2018 (2018), pp.1-7.
https://search.emarefa.net/detail/BIM-1172624
American Medical Association (AMA)
Villalobos-Chaparro, Sarai& Salas-Muñoz, Erika& Gutiérrez-Méndez, Néstor& Nevárez-Moorillón, Guadalupe Virginia. Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk. International Journal of Food Science. 2018. Vol. 2018, no. 2018, pp.1-7.
https://search.emarefa.net/detail/BIM-1172624
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1172624