Author(s)

Irma Caro, Sergio Soto, Lucía Fuentes, Néstor Gutiérrez-Méndez, Briselda García-Islas, Karol E. Monroy-Gayosso, Javier Mateo

Centro de Investigación en Ciencia y Tecnología de los Alimentos, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo, Mexico.
Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, León, Spain.
Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, León, Spain; Instituto Tecnológico Superior del Oriente del Estado de Hidalgo, Apan, Mexico.
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, Mexico..

The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses were analysed. Relevant compositional parameters including pH, a_w, proximate composition, NaCl, sugars, lactic and acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses were described, compared between each cheese, and related to their respective making processes.

Cheese Properties; Oaxaca; Panela; Manchego; Botanero; Morral; Ethnic Food; Tenate; Traditional Cheese

I. Caro, S. Soto, L. Fuentes, N. Gutiérrez-Méndez, B. García-Islas, K. Monroy-Gayosso and J. Mateo, "Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses," Food and Nutrition Sciences, Vol. 5 No. 4, 2014, pp. 366-375. doi: 10.4236/fns.2014.54044.