Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

Abstract

The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses were analysed. Relevant compositional parameters including pH, a w , proximate composition, NaCl, sugars, lactic and acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses were described, compared between each cheese, and related to their respective making processes.

Physical, chemical and texture characteristics of Aro cheese

“…No significant difference was observed for the L* and b* values, as Aro cheese is very bright and yellow. These results are similar to those reported by Caro et al (2014) for Panela cheese which, as already mentioned, is similar to Aro cheese. However, differences were found for the values in a*, meaning that the Aro cheeses from point of sale (POS) 2 and 4 had a slight green coloring.…”

“…In recent studies, Caro et al (2014) reported pH values of 6.12 ± 0.41 in samples of Panela cheese, similar to the pH levels found for Aro cheese in our study. It should be noted that Panela cheese is widely distributed in Mexico and is popular among consumers.…”

“…The lowest fat and protein percentage values (7.14 and 14.04 respectively) were found in cheese from POS 4, as well as having high moisture content. The results of the fat and protein content found in our research were lower than those reported by Eroglu et al (2016), Caro et al (2014), Solís et al (2013), Gutiérrez et al (2013), Longaray et al (2012), Guerra et al (2012) and Guo et al (2011).…”

“…With a w and pH values such as these, a large number of bacteria could develop, including pathogens. Several studies on fresh cheeses report values similar to or greater than the values in our study, such as Mexican cheeses with a w values of 0.963 to 0.988 (Caro et al, 2014), fresh unripened cheese with different salt concentrations with a w from 0.967 to 0.98 (Guo et al, 2011), traditional unripened Brazilian cheese with a w from 0.98 to 0.99 (Lima et al, 2008), and unripened Terrincho cheese with a w from 0.957 to 0.974 (Pinho et al, 2004). It should be mentioned that all these authors agree that the a w decreases during the maturation process, inhibiting different microorganisms, including pathogens.…”

“…As can be seen in (Longaray et al, 2012). There are several studies on the chemical characterization of fresh cheese and Mexican cheeses with moisture results similar to ours; Kashar fresh cheese with moisture content of 54.7% (Eroglu et al, 2016); Several Mexican cheeses, including Panela, Oaxaca, Tenate, Manchego, among others, with moisture content of 40.3 to 54.3% (Caro et al, 2014); Ranchero artisanal cheese with moisture content of 50.4 to 53.8% (Solís et al, 2013); Fresh cheese with moisture content of 50.6 to 55.63% (Gutiérrez et al, 2013). In general, these authors agree that the moisture content is related to the shelf life of the cheese and that during the manufacturing process, good manufacturing practice must be applied to reduce all risks of contamination.…”