Latin American Cheeses

Hnosko, Jonathan; Clark, Stephanie; Hekken, Diane Van

doi:10.1007/978-0-387-77408-4_16

Cited by 4 publications

(6 citation statements)

References 25 publications

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“…Artisan Ranchero cheese (ARC) belongs to the category of the Latin American fresh cheeses, also known as Hispanic‐style cheeses (Hnosko et al . ). Although not as distinctive as aged cheeses, there are actually in Latin America a variety of different styles of fresh cheeses, each with subtle differences.…”

Section: Introductionmentioning

confidence: 97%

A study on the texture diversity of the Artisan Ranchero Cheese from Central Mexico

Solís-Méndez

Estrada-Flores

Castelán-Ortega

2012

Int J of Dairy Tech

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The objective of the present study was to determine the diversity and causative factors in the textural profile of the Artisan Ranchero Cheese (ARC), a popular soft cheese made with raw cow's milk, which is consumed fresh. These factors included climatic conditions, production zone, cheese supplies, cheesemaking procedure and chemical attributes. Texture attributes were determined using texture profile analysis method. The relationship between texture and chemical attributes of the ARC were determined by a Factor Analysis. An Agglomerative Hierarchical Clustering Analysis was used to differentiate the ARC manufactures into groups. Two groups were identified, production zone being the variable which explained the variation in the data. Finally, a Discriminant Analysis was performed to determine standardisation of the ARC attributes through the sampling periods. The 89% of cheese samples were correctly classified into their own cheese manufacture. This last analysis demonstrated that there was an important degree of standardisation of the cheesemaking procedure within each cheese manufacture, something that was not demonstrated before with artisan cheesemakers.

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Section: Introductionmentioning

confidence: 97%

A study on the texture diversity of the Artisan Ranchero Cheese from Central Mexico

Solís-Méndez

Estrada-Flores

Castelán-Ortega

2012

Int J of Dairy Tech

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“…Cotija cheese is a 20 kg cylindrical cheese. Their distinctive characteristics are hard rind, high salt content, firm or friable texture with a strong, sharp, or pungent aroma (Hernández et al, 2009) with 35-42 % moisture, 23-30 % fat 28-31% protein and 4% salt (Hnosko et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

“…The microbiological and sensorial characteristics of Cotija cheese have been described before (Chombo-Morales et al, 2016;Flores-Magallón et al, 2011;Hnosko et al, 2009), however little is known about its functional properties.…”

Section: Introductionmentioning

confidence: 99%

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Hernández-Galán¹,

Cardador‐Martínez²,

Picque³

et al. 2016

JFR

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Cotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 ºC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and ethanol soluble nitrogen (EtOH-SN) indexes, by Kjeldahl method. Antioxidant and ACE inhibitory activities were measured by spectrophotometry and HPLC methods, respectively. Peptides in each nitrogen fraction were determined by HPLC. Our results showed that during ripening of Cotija cheeses peptides with antioxidant and ACE inhibitory activities were released and increased through ripening time reaching a maximum of 79.8 % of 2,2-diphenyl-1-picrylhydrazyl (DPPH) discoloration and 100 % of ACE inhibition at the end of ripening. Both activities were highly correlated with the types of peptides present in each fraction.

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“…These are all made from cows' milk and are usually marketed and consumed unripened or shortly ripened. Hnosko et al [1] have described the sensorial characteristics of some of those cheeses. In their study, the increasing popularity of Latin American cheeses in USA has been remarked.…”

Section: Introductionmentioning

confidence: 99%

Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

Caro¹,

Soto-Simental²,

Fuentes³

et al. 2014

FNS

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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.

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Latin American Cheeses

Cited by 4 publications

References 25 publications

A study on the texture diversity of the Artisan Ranchero Cheese from Central Mexico

A study on the texture diversity of the Artisan Ranchero Cheese from Central Mexico

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

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