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Low‐fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low‐fat cheese (15 g fat/L milk) without added fat replacer and a full‐fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low‐fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low‐fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full‐fat control cheese. No significant difference was found in the sensory characteristics between the full‐fat control cheese and the cheese incorporating WPC.

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The physicochemical, microbiological, textural and sensory characteristics of Mexican Añejo cheese were studied, as well as the composition of the raw milk used for its production. Differences in cheese (moisture, fat, NaCl, titratable acidity, pH, free volatile fatty acids, total viable count and total coliform count, texture and colour) and process milk were observed. A lexicon of 20 descriptors was generated by a 13 member trained panel using descriptive sensory analysis. Global acceptability was assessed by consumers (n = 60) using a nine point hedonic scale. Analysis of variance, internal preference mapping and PLS1 showed a greater acceptability for cheese with higher scores for buttery, crumbly and moisture.However, the least preferred cheese presented greater scores for the attributes: global taste duration, fishy, feet aroma, propionic acid, bitter, astringent and pungent.

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