Sensory profile development of Oaxaca cheese and relationship with physicochemical parameters

Abstract

A sensory profile of Oaxaca cheese was developed. To represent both industrial and artisanal Oaxaca cheese, 3 types of cheese were manufactured under controlled conditions: 2 with pasteurized milk using a mesophilic lactic acid bacteria culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) and a thermophilic lactic acid bacteria culture (Streptococcus salivarius ssp. thermophilus), and a third with naturally acidified raw milk. The cheeses were evaluated by a panel of 11 trained judges. Additionally, chemical composition and instrumental color parameters were determined, an instrumental texture profile analysis was performed, and volatile compounds were identified by solid-phase microextraction coupled with gas chromatography/mass spectrometry. The sensory profile developed includes 43 descriptors, of which 13 are discriminant among these 3 cheese types. Descriptors include visual attribute waxy; tactile (manual) attributes moist and oily; orthonasal aroma attributes empyreumatic and cow; basic taste attribute salty; mouth texture attributes chewable, gummy, adherent, fibrous, moist, and fatty; and auditory attribute squeaky. A strong correlation was found between specific sensory data and physicochemical parameters measured by instrumental and chemical methods.

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

“…Cuffia et al (2017; reported that the chewiness of probiotic pasta-filata cheese was comparable to that of the control cheese (non-probiotic). Conversely, Sandoval-Copado et al (2016) showed that both Oaxaca cheese made with mesophilic (L. lactis ssp. lactis and L. lactis ssp.…”

“…Braghieri et al (2015) and Albenzio et al (2013) found that milk aroma in LAB-enriched cheeses was higher than in control samples. Sandoval-Copado et al (2016) incorporated lactococci and streptococci into Oaxaca cheese and found that LABenriched cheeses featured lower intensity of undesirable cowshed aroma. Several studies focusing on the incorporation of LAB into pasta-filata have reported a higher level of sensory perception of bitterness (Sandoval-Copado et al, 2016;Cuffia et al, 2019;Reale et al, 2019) in comparison with conventional (non-LAB) cheeses.…”

“…Sandoval-Copado et al (2016) incorporated lactococci and streptococci into Oaxaca cheese and found that LABenriched cheeses featured lower intensity of undesirable cowshed aroma. Several studies focusing on the incorporation of LAB into pasta-filata have reported a higher level of sensory perception of bitterness (Sandoval-Copado et al, 2016;Cuffia et al, 2019;Reale et al, 2019) in comparison with conventional (non-LAB) cheeses. As also observed by Albenzio et al (2013) and Sandoval-Copado et al (2016), the scoring of acid taste was comparable with that of the control sample, but pasta-filata cheeses with the addition of LAB received slightly lower scores regarding intensity of acid taste.…”

“…Several studies focusing on the incorporation of LAB into pasta-filata have reported a higher level of sensory perception of bitterness (Sandoval-Copado et al, 2016;Cuffia et al, 2019;Reale et al, 2019) in comparison with conventional (non-LAB) cheeses. As also observed by Albenzio et al (2013) and Sandoval-Copado et al (2016), the scoring of acid taste was comparable with that of the control sample, but pasta-filata cheeses with the addition of LAB received slightly lower scores regarding intensity of acid taste. In contrast, Braghieri et al (2015), Cuffia et al (2017; and Reale et al (2019) determined that the LAB addition in cheeses resulted in rejection by consumers with respect to higher acid taste in comparison to control cheese.…”

Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

“…In a previous study (Sandoval-Copado, Orozco-Villafuerte, Pedrero-Fuehrer, & Colín-Cruz, 2016), the volatiles in the headspace of three Oaxaca cheeses -two made from pasteurized milk and one made from naturally acidified milk-were identified although not quantified. The authors reported a total of 14 volatiles from which 11 were present in the three cheeses.…”