The aim of this research was to compare the performance and sensory profiling of a panel of artisanal cheese producers against a trained panel and their relationship to consumer liking (external preference mapping). Performance was analyzed statistically at an individual level using the Fisher's test (F) for discrimination, the mean square error for repeatability, and Manhattan plots for visualizing the intra-panel homogeneity. At group level, performance was evaluated using ANOVA. External preference mapping technique was applied to determine the efficiency of each sensory profile. Results showed that the producers panel was discriminant and repetitive with a performance similar to that of the trained panel. Manhattan plots showed that the performance of artisanal cheese producers was more homogeneous than trained panelists. The correlation between sensory profiles (Rv = 0.95) demonstrated similarities in the generation and use of sensory profiles. The external preference maps generated individually with the profiles of each panel were also similar. Recruiting individuals familiar with the production of artisanal cheeses as panelists is a viable strategy for sensory characterization of artisanal cheeses within their context of origin because their results were similar to those from the trained panel and can be correlated with consumer liking data.

El objetivo del estudio fue caracterizar los componentes del sistema de producción (SP) bovino doble propósito (DP) en el Distrito de Desarrollo Rural (DDR) 151 y determinar la tipología de las unidades de producción (UP) dentro del SP DP, usando variables sociales, económicas y tecnológicas. Se analizó información de 46 UP del SP DP que participaron en el programa soporte de la Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación (Sagarpa) 2013-2014. A través del uso de análisis de conglomerado y análisis de varianza fueron identificados y caracterizados tres tipos de UP: Tradicional (44%), Transición (30%) y Empresarial (26%). Las UP Empresarial se diferenciaron (p < 0.05) de las de tipo Tradicional y en Transición por poseer mayor superficie, número de vacas, volumen de producción de leche e índice tecnológico, circunstancias que les permitieron obtener mayores ingresos por venta de leche y becerros.

Summary The research was performed to evaluate influence of the cultural context and the type of panel on sensory profiles of artisan goat cheeses. Two types of sensory panels from the goat cheese‐making region (experienced/trained artisan cheese producers vs. goat cheese consumers) and two types of sensory panels from a city area (trained descriptive panellists vs. cheese consumers) were formed. The sensory profiles generated with QDA® and Flash Profile techniques were compared using the hierarchical multiple factor analysis at two levels: type of panel and geographical area. This study demonstrated that sensory panels from the goat cheese‐making region used lesser attributes for characterising cheeses. Some discrepancies in sensory profiles were found between the two consumer panels. The two experienced/trained panels were more discriminative and their sensory profiles were similar. Recruiting artisan goat cheese producers for sensory profiling of their own products is a reasonable alternative when training is appropriately conducted.

The objective of this study was to perform a profile of mineral elements and the relationship of those as markers of geographical origin of artisanal goat cheese from the State of Veracruz, Mexico. On fresh and mature goat cheeses the quantified elements were: heavy (aluminum, arsenic, cadmium, lead), major (calcium, potassium, sodium, magnesium), essential (cobalt, chromium, copper, iron, manganese, selenium, zinc), and others (nickel and strontium). The database using variance analyses and discriminant function analysis was analyzed. Differences (P < 0.05) were found in the contents of elements between fresh and mature cheeses. The content of major, essential and other elements were similar to the results from other investigations. The concentration of arsenic and lead surpassed the limits accepted by international and Mexican standards. Nine elements helped to determine the geographic origin of the goat cheeses.

Cheese making processRaw milk was received in cheese dairies, filtered, and pasteurized. Lyophilized lactic cultures of Lactococcus lactis and Lactococcus cremoris were added at 37 °C, the milk was curdled with calf liquid rennet (30 mL/100 L milk), and the curd was cut with a knife, pressed into plastic molds for 7 h (1 kg 2 kg -1 of force), held in a brine (28% salt), and stored at room temperature (25 ± 2 °C) for 2 days. SamplingThe milk used for the fresh goat cheese was obtained from goats of Alpine and Saanen breeds, milked manually.

Los sistemas ganaderos con criollo lechero tropical (Reyna) en Costa Rica. El objetivo del presente trabajo fue identifi car los componentes tecnológicos utilizados en los ranchos ganaderos con bovinos Criollo Lechero Tropical (CLT) Reyna y las características socioeconómicas de los productores que utilizan esta raza. Este estudio se realizó de mayo a julio de 2011 en las provincias de Cartago y Guanacaste, Costa Rica. Se entrevistó a los administradores de los módulos lecheros

Background: Big-leaf mahogany (Swietenia macrophylla King) is the woody species with the highest economic value in Latin America. Currently, it is subject to intensive exploitation, diminishing its natural populations. Due to this decline, the species is a preferred species for reforestation and establishment of commercial tropical plantations. Mycorrhizal symbiosis is a biotic factor scarcely studied in the ecology of this species. Therefore, the objective of this research was to identify the diversity of arbuscular mycorrhizal fungi (AMF) species associated with the rhizosphere of seedlings and mature trees of big-leaf mahogany growing in its natural habitat, a tropical rain forest in Los Tuxtlas, Veracruz, Mexico. Soil samples from a 20-cm depth were taken from the rhizosphere of big-leaf mahogany seedlings and mature trees. Additionally, spores from the rhizosphere soil were propagated on Sorghum vulgare, isolated and identified. The percentage of AMF colonization was also evaluated.

Debido a la falta de información sobre la calidad de la leche y la heterogeneidad en los sistemas de doble propósito del trópico mexicano, la capacitación no se destina a los grupos que la requieren. Por lo tanto el objetivo de este estudio fue caracterizar la leche de estos sistemas, compararla con las normas de referencia y relacionarla con las prácticas de manejo. Además de proponer una metodología para identificar los grupos que requieren acciones de intervención. Se evaluó la composición fisicoquímica y microbiológica en 192 muestras de leche cruda en siete localidades. Se determinó el efecto de las prácticas de manejo sobre las características de la leche mediante análisis de varianza. Se aplicó un análisis cluster para agrupar las muestras con base en el contenido de grasa, sólidos no grasos, crioscopía y acidez titulable. El 65 % de las muestras presentaron valores fuera de norma (sólidos, densidad y crioscopía, sugiriendo una adulteración por adición de agua). El uso de oxitocina, tipo de ordeño, raza y suplementación afectaron (P<0.05) las características de la leche. Mediante el análisis cluster se identificaron cinco grupos de calidad. Los grupos de excelente y buena calidad presentaron valores dentro de las normas de referencia en todos los parámetros evaluados. Los grupos de deficiente, mala y muy mala calidad (47 %) presentaron valores elevados de crioscopía y bajo contenido de sólidos. Con la metodología propuesta se espera facilitar la intervención enfocada a resolver problemas específicos, evitando el dispendio de recursos