Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

Abstract

Physicochemical and sensory properties of Adobera, a genuine, understudied Mexican raw‐milk cheese, were explored by analysing commercial samples from different manufacturers and seasons. Composition‐wise, Adobera could be considered a fresh cheese with a high moisture content (42.5%), although its relatively low water activity (0.953) and pH (5.14) and high free amino acid content (0.46 mmol/g, dry basis) could indicate otherwise. Instrumental texture corresponded to that of a semifirm cheese, while its colour was whitish‐to‐ivory. Both texture and composition were significantly affected by sampling season and cheese composition, while some attributes of sensory acceptability significantly varied with brand.

Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing

“…Bacterial communities involved in the production of only some genuine Mexican cheeses have been described [ 14 , 25 , 27 , 41 ]; however, reports about the microbiota of artisanal Adobera cheese [ 26 ] are very scarce, so there are no studies of its succession during the process or about the effects of seasonality that could determine cheese composition and characteristics. In this study, we used a high-throughput approach to describe bacterial communities taking part in Adobera cheese production, strongly represented by Firmicutes- and Proteobacteria-related bacteria, mainly lactic-acid bacteria-associated genera.…”

“…Three cheese factories that preserve the original elaboration protocol [ 22 , 26 ] of artisanal Adobera cheese (food-additive free) located in two municipalities from Los Altos de Jalisco region were selected. A total of 26 samples were collected, corresponding to four stages of cheese making: raw milk (RM), fresh curd (FC), acidified curd (MC), and cheese (CH) in both dry (November to May) and rainy seasons (June to October).…”

“…Specifically, Adobera cheese from Los Altos de Jalisco is an unripened fresh cheese mainly produced in the Los Altos region of the state of Jalisco in Mexico, one of the most important dairy basins in the country. Adobera has been described as an artisanal raw-milk cheese—acidified by the native microbiota of the cow milk used for its manufacture—that exhibits a low pH and melts upon heating [ 22 , 26 ]. The Adobera cheese-making protocol begins with the milk reception (occasionally standardized to 3% of fat content), followed by enzymatic coagulation (rennet ratio: 1:10,000 milk), curd cut, agitation, and whey removal.…”

“…The Adobera cheese-making protocol begins with the milk reception (occasionally standardized to 3% of fat content), followed by enzymatic coagulation (rennet ratio: 1:10,000 milk), curd cut, agitation, and whey removal. One of the essential and distinctive steps of the Adobera cheese-making process is the mass acidification (cheddarization) of the curd over 18 to 24 h at room temperature, causing a significant decrease in the pH (pH values around 5.0), followed by grinding, salting (1–2% NaCl), molding and pressing, resulting in a yellowish-to-ivory semihard cheese with good sensory acceptability-related scores [ 22 , 26 ].…”

Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

“…In order to obtain basic information about the sensory characteristics of "Bouhezza" cheese, a consumer acceptability test was conducted using 9 point unstructured hedonic scale (Boudalia et al, 2016b;Oliveira et al, 2017;Ruvalcaba-Gómez et al, 2020); a randomized panel consisting of 20 students, and teachers-researchers of both sexes from University of 8 Mai 1945 Guelma: 91% of people are under the age of 30 years old, and 9% between 30 to 45 years old.…”