Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

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

doi:10.4236/fns.2014.54044

Abstract

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, aw, 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.

Highlights

There are a considerable variety of local cheeses in Mexico, with most of them evolving from traditional farmhouse methods
Panela appeared to be the most different cheese. This finding can be explained by three main reasons: 1) The frequent use in Panela cheese making of skim milk or casein-fortified milk, which would be responsible for a lower fat-in-dry matter; 2) The differentiated coagulation process in Panela-cheese making, which would account for the pH-related differences; 3)
Composition of Panela was similar to those of other Latin American fresh cheeses such as the Mexican Fresco [6,29] or the Brazilian Minas Frescal [30], pH and moisture content were slightly higher in the Panela cheese

Summary

Introduction

There are a considerable variety of local cheeses in Mexico, with most of them evolving from traditional farmhouse methods. Six of the typical cheeses from Central Mexico are Panela, Oaxaca, Mexican-Manchego, Manchego-Botanero, Tenate, and Morral. These are all made from cows’ milk and are usually marketed and consumed unripened or shortly ripened. Hnosko et al [1] have described the sensorial characteristics of some of those cheeses. The increasing popularity of Latin American cheeses in USA has been remarked. Scientific international literature on the subject of Mexican cheeses has been focused on different aspects. An increasing number of studies dealing with the chemical and functional properties of Mexican chees-

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Conclusion