Title

Physico-chemical, sensory and texture properties of an Aged Mexican Manchego-style cheese produced from hair sheep milk

Author

JESUS ALBERTO MEZO SOLIS

VICTOR MANUEL MOO HUCHIN

ADRIANA SANCHEZ ZARATE

Manuel González Ronquillo

RACIEL JAVIER ESTRADA LEON

LUIS RODRIGO IBAÑEZ ALARCON

Paula Toro-Mujica

ALFONSO JUVENTINO CHAY CANUL

EINAR VARGAS-BELLO-PEREZ

Access level

Open Access

License

http://creativecommons.org/licenses/by-nc-nd/4.0

Subjects

sheep - ([2304-8158]) cheese - ([2304-8158]) BIOLOGÍA Y QUÍMICA - (CTI)

Summary or description

Articulo publicado

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.

The authors are grateful for the assistance of engineer Walter Lanz Villegas, who granted access to the facilities of the Centro de Integracion Ovina del Sureste (CIOS). We also thank D. Arcos-Alvarez, E. Bautista-Diaz, R. Espinosa-Mendoza and R. I. Narváez-Ballesteros for their technical assistance. The first author is grateful for the research grant provided by the National Council of Science and Technology of Mexico (CONACYT) for his postgraduate studies at the Universidad Juárez Autónoma de Tabasco, Mexico.

Publisher

Foods MDPI

Publish date

November 15, 2020

Publication type

Article

Information Resource

http://hdl.handle.net/20.500.11799/110244

Source

2304-8158

Language

English

Relation

10.3390/foods9111666

10.3390/foods9111666

Audience

Students

Researchers

Source repository

REPOSITORIO INSTITUCIONAL DE LA UAEM

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