Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese

Abstract

-The seasonal changes in the flavors and textures (sensorial and rheological traits) of young Mexican Chihuahua cheese made with either raw or pasteurized bovine milk (RM or PM, respectively) were determined to identify factors that contribute to the variability in the traditional flavors and textures of the cheese. Four selected brands of Chihuahua cheese from northern Mexico were obtained within days of manufacture during the winter, spring, and summer seasons and stored at 4• C until evaluated; at day 10 for rheology and between days 14 to 18 for sensory. Descriptive analyses of flavors and textures were conducted with panelists trained to a universal or productspecific Spectrum TM intensity scale, respectively. Microbial analyses were conducted prior to testing to ensure product safety. Rheological properties were measured using texture profile, small amplitude oscillatory shear, and torsion analyses. Results showed that the most prominent attributes in the young cheeses were: salty, sour, diacetyl, cooked, whey, bitter, and milkfat flavors with RM cheeses having more intense sour and bitter notes compared to the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than the PM cheeses. Rheological results supported that the RM cheeses were softer and their properties more variable than the PM cheeses. Seasonal differences were within expected brand-to-brand variation although RM cheeses had more variability than the PM cheeses. Only a few significant correlations were found among the rheological and the sensorial texture attributes which indicated that they evaluated cheese texture in different ways. As the demand for Hispanic-style cheeses increases, defining and understanding the sensorial and rheological attributes of traditionally made Mexican cheeses provides guidance to the cheese manufacturers as new ways are explored to manufacture the pasteurized version of the cheese. 分别于冬季、春节和夏季生产的当天采样, 4• C 贮藏备用;在第 10 天分析样品的流变性,Résumé -Effet de la pasteurisation et de la saison sur les caractéristiques sensorielles et rhéo-logiques du fromage mexicain Queso Chihuahua. Les changements saisonniers de flaveur et de texture du fromage mexicain Queso Chihuahua à l'état jeune, produit à partir de lait de vache cru (RM) ou pasteurisé (PM), ont été déterminés pour identifier les facteurs qui contribuent à la variabilité dans les flaveurs et textures traditionnelles du fromage. Des fromages Queso Chihuahua de quatre marques sélectionnées du nord du Mexique ont été obtenus dans les premiers jours de fabrication au cours de l'hiver, du printemps et de l'été, et stockés à 4• C jusqu'à leur évaluation, au 10 e jour pour la rhéologie et entre les 14 e et 18 e jours pour l'analyse sensorielle. Les analyses descriptives des flaveurs et textures ont été conduites avec un jury entraîné à une échelle d'intensité soit universelle, soit spécifique de produit Spectrum TM . Des analyses microbiologiques ont été effectuées avant évaluation pour assurer la sécurité du produit. Les pro...

Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk

“…; Van Hekken et al . ). However, it is important to consider the different conditions during cheese production (either by Mennonites and/or non‐Mennonite farmers), as well as the variations that a nonstandardised method can have over time.…”

“…; Van Hekken et al . ; Olson et al . ), it is important to analyse variations in non‐Mennonite Chihuahua cheese factories.…”

Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

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Physicochemical and sensory properties of goat cheeses and their fatty acid profile in relation to the geographic region of production

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