Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk
Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analy...
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2018/8494105 |
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| author | Sarai Villalobos-Chaparro Erika Salas-Muñóz Néstor Gutiérrez-Méndez Guadalupe Virginia Nevárez-Moorillón |
| author_facet | Sarai Villalobos-Chaparro Erika Salas-Muñóz Néstor Gutiérrez-Méndez Guadalupe Virginia Nevárez-Moorillón |
| author_sort | Sarai Villalobos-Chaparro |
| collection | DOAJ |
| description | Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics. |
| format | Article |
| id | doaj-art-d36b3e9543e34ae0989b4eaf06778996 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-d36b3e9543e34ae0989b4eaf067789962025-08-20T03:24:13ZengWileyInternational Journal of Food Science2356-70152314-57652018-01-01201810.1155/2018/84941058494105Sensory Profile of Chihuahua Cheese Manufactured from Raw MilkSarai Villalobos-Chaparro0Erika Salas-Muñóz1Néstor Gutiérrez-Méndez2Guadalupe Virginia Nevárez-Moorillón3Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, 31125, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, 31125, MexicoChihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.http://dx.doi.org/10.1155/2018/8494105 |
| spellingShingle | Sarai Villalobos-Chaparro Erika Salas-Muñóz Néstor Gutiérrez-Méndez Guadalupe Virginia Nevárez-Moorillón Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk International Journal of Food Science |
| title | Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk |
| title_full | Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk |
| title_fullStr | Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk |
| title_full_unstemmed | Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk |
| title_short | Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk |
| title_sort | sensory profile of chihuahua cheese manufactured from raw milk |
| url | http://dx.doi.org/10.1155/2018/8494105 |
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