Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

Abstract

Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.

Color (CIE L*, a*, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin

“…Indeed, according to these authors, Borgou cow milk had recorded the highest fat content ant the lower protein concentration compared to Azawak breed milk [17]. The pH and titratable acidity recorded herein are in accordance with the ranges of the values reported by [5] for pH, and titratable acidity for cheese but lower than the values reported by [6,18].…”

“…Cheese is a viscoelastic milk product formed by a net of casein with a dispersion of fat globules and water [4]. Several artisanal cheese production processes using vegetable extract or liquid rennet are documented [5,6,7,8]. The Wagashi cheese processing technology in Benin is characterized by several stages: milk reception and filtering, temperature control, heating, coagulation by vegetable (Calotropis procera) leaves extract addition, cheese curd collection and molding, whey draining [5].…”

Polysaccharides; Classification, Chemical Properties, and Future Perspective Applications in Fields of Pharmacology and Biological Medicine (A Review of Current Applications and Upcoming Potentialities)

“…The anti-inflammatory effect of polysaccharides could be through one of these mechanisms, e.g., the anti-inflammatory activity of TCM polysaccharides is mainly due to the inhibition of the expression of the chemotactic factor and adherence factor, as well as the activities of key enzymes in the inflammation process [ 19 ]. Other polysaccharides have an inhibitory effect on inflammatory-related mediators such as cytokines (IL-1b, IL-6, TNF-a) and NO (nitric oxide), and decreased the infiltration of inflammatory cells [ 50 ], sulfated polysaccharides derived from algae exhibit their anti-inflammatory effect through interfering with the migration of leukocytes to sites of inflammation [ 92 ].…”

Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese

“…According to the Mexican Service Agrifood and Fisheries Information in 2021, the dairy industry uses approximately 35% of the total milk produced in the country [2]. Additionally, it is estimated that artisan cheesemakers use a similar percentage to make fresh Mexican cheeses (F-MC) [3]. Fresh cheeses are the most popular among all the Mexican cheeses, and almost 85% of this cheese is consumed in Mexico [3].…”