Physical, chemical and texture characteristics of Aro cheese

Abstract

In 2016, Mexico's total annual production of cheese was 375,181 tons. Cheese is widely consumed among all socioeconomic groups, and the decision to purchase this product is based on income, with a wide variety of cheeses, brands, and styles available. The fresco cheese is the most popular type and is mostly produced according to traditional or artisanal methods in small family businesses, and small and medium-sized enterprises. It is made with the milk of the producers' livestock, giving it an added value. In Mexico, however, there is not enough scientific information related to the characterization of various dairy products of artisanal production, for example, Aro cheese. The aim of the present study was to define the physical, chemical, and rheological characteristics of the Aro cheese that is commercialized in Teotitlán de Flores Magón, Oaxaca, Mexico. Twenty-four samples of Aro cheese were collected in four establishments with high sales in Teotitlán de Flores Magón, Oaxaca, for analysis physical (Diameter, weight, height and color), chemical (pH, acidity, aw, chlorides, moisture, ashes, protein and fat), and texture (hardness, springiness, adhesiveness and cohesiveness). No difference was found in weight, diameter, height, and color (L* and b*). However, differences in hardness and cohesiveness were found. Although Aro cheese is characterized as an enzymatically coagulated cheese, pH values of 5.82 to 6.08 were recorded, and the data relating to moisture, protein, fat, and chlorides are similar to other Mexican fresh cheeses. The cheese of Aro that is commercialized in Teotitlán de Flores Magón, presents similar physical, chemical and texture characteristics to other fresh cheeses of artisanal production.

Karakterisasi Keju Dangke Menggunakan Enzim Papain Komersial Dan Perubahan Fisik Selama Penyimpanan

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Nutritional quality and adulterants of cow raw milk, pasteurized and cottage cheese collected along value chain from three regions of Ethiopia

“…Cheese with a higher moisture content is more susceptible to quality and safety changes, resulting in a shorter shelf life that necessitates proper storage conditions. The moisture content of soft Mexican cheese (Aro cheese) made with pasteurized whole milk or milk with 2% fat, mesophilic lactic acid bacteria (0.25%), and chymosin (0.02%) with mild agitation was 59.4–63.7% [ 50 ] which was lower than the study results. In Egypt, cheese types prepared from cow milk (pH 6.55–6.85), pasteurized at 72 °C/15–20 s, 0.01% calcium chloride, 10% mesophilic starter culture (Lactococcus lactis subsp.…”

Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste

“…The results obtained illustrate various texture observations that provide a strong correlation with those obtained by sensorial methods and are one of the most common tests for assessing the texture of cheese. Hardness, springiness, adhesiveness, and fracturability are the parameters most commonly used for TPA cheese (González et al 2017 ).…”