Mexican Chihuahua Cheese: Sensory Profiles of Young Cheese

Abstract

Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahua were developed to characterize the flavors and textures of this traditionally made Hispanic-style cheese. Multiple allotments of Chihuahua cheese, 9 brands made with raw milk (RM) and 5 brands made with pasteurized milk (PM), were obtained within 3 d of manufacture from 12 different cheese plants throughout Chihuahua, México. Cheeses were shipped overnight to Wyndmoor, Pennsylvania, and flavor analyses were conducted within 14 to 18 d after manufacture. Four brands (2 RM and 2 PM cheeses) were then selected and multiple allotments were shipped at 3 distinct seasons over a 1-yr period for evaluation of flavor and texture. Microbial analysis was conducted prior to testing to ensure product safety. Descriptive analyses of cheese flavors and textures were conducted with panelists trained to use a universal or product-specific Spectrum intensity scale, respectively. Sensory profiles of cheeses varied among the different manufacturers. The most prominent flavor attributes were salty, sour, diacetyl, cooked, whey, bitter, and milk-fat. The RM cheeses had more intense sour, bitter, and prickle scores than the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than PM cheeses. As the demand for Hispanic-style cheeses increases, defining and understanding the sensory attributes of traditionally made Mexican cheeses provides guidance to cheese manufacturers as new ways are explored to improve the production and shelf life of the cheeses.

Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

“…The production of Panela cheese in Mexico was 23,059,000 kg in 2007 and 27,010, 000 kg by 2008 (http://www.inegi.org.mx). According to a new regulation in the Mexican law, it is mandatory to pasteurize the milk used in cheese making (NOM-243-SSA1-2010 showed that production amounts of Hispanic cheeses in the United States are comparable, yet lower, than production amounts of some Italian cheese varieties such as Ricotta and Parmesan (93,845 kg against 111,481 kg and 101,841 kg, respectively); this is a proof of increasing interest and acceptance of these types of cheeses among consumers, mainly attributed to the growth of Hispanic population in the United States (Moore, Richter, & Dill, 1986;Van Hekken et al, 2006) and the interest of US dairy industry to satisfy the current demand of not only Hispanic, but also non-Hispanic consumers who are interested in trying Latin American foods (Wall & Caldero´n de la Barca, 2006). As many as 20 out of 30 different types of Mexican cheeses are manufactured in smallscale and family type operations (Moore et al, 1986;Villegas de Gante, 2003) where very limited technology is available and poor processing standardization results in very low yields (Cervantes Escoto et al, 2008).…”

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

“…Characterization of 16 different brands of Chihuahua cheese from Mexico established that this cheese has a mild flavor with the highest intensity scores (on a universal intensity scale) measured at 3.0 [19]. The most prominent attributes of 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.…”

“…Cheese flavor and texture evaluations were conducted as described by Van Hekken et al [19]. Cheeses were between 14 and 18 d old when evaluated.…”

“…TM 15-point intensity scale [12] based on a Lexicon developed for Cheddar cheese [7] as modified for Chihuahua cheese [19]. Panelists received intensive training using references anchored at 2.0 and 5.0 intensities.…”

“…A number of properties of the RM and PM Chihuahua cheeses have been reported including differences in manufacture procedures and the chemical [18], microbiological [1,18], and rheological properties [17,20]. In collaboration with researchers at North Carolina State University, the sensorial properties have also been characterized [19]. The portion of the study presented here examines the impact of heat treatment (pasteurization) and seasonality of the cheesemilk on the flavors, textures, and rheology of fresh Chihuahua cheese, and the relationships among texture and rheology traits of the fresh cheese.…”