Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk

Abstract

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.

Effect of Vacuum Packaging on Chewiness of <i>Kradi</i> Cheese Stored at Different Temperatures

“…In soft caprine milk cheese chewiness was more in six month old cheese as compared to three month old cheese stored at 4°C [16]. Softening was observed in manchego style cheese during ripening for 180 days at 10°C [18]. ANOVA (Table 2) revealed that type of packages and storage periods had highly significant (p≤0.01) effect on the chewiness of samples stored at 5°C.…”

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

“…Mezo-Solís et al [ 84 ] Lê and Husson [ 85 ], and Leite et al [ 86 ] observed that the attributes of milk aroma, cocoa aroma, bitter, brown, and chocolate smell make it possible to discriminate against chocolate. Results from the panelists showed consensus in five (Cocoa-F, Cocoa-A, Chocolate-A, Fat-A, and Sweet-AT) out of eight evaluated attributes.…”

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

“…It is important to highlight the influence of the variables related to the proteolysis of cheeses (pH4.6-SN/TN, TCA-SN/TN, PTA-SN/TN) on PC1 and its behavior throughout ripening time ( Figure 4 a). Mezo-Solis et al [ 18 ] also reported a great influence of the variables used to estimate proteolysis (pH4.6-SN/TN, 12%TCA-SN) on the PC1 of its PCA in manchego-style cheeses. Similarly, the HCA analysis developed by these researchers allowed them to group the results based on ripening days.…”

“…Milk from hair sheep (Pelibuey), raised under tropical conditions, was recently used successfully to manufacture Mexican Manchego-style cheese with suitable acceptability from consumers [ 18 , 19 ]. Additionally, the incorporation of NEC to the Pelibuey sheep milk used to make a manchego-style cheese matured for 60 days, not modified its flavor, texture, and overall acceptability, according to surveyed panelists [ 20 ].…”