Abstract
The physicochemical and sensory characteristics of eight formulations from Chihuahua cheese with differences in the number of maturation days were studied. There were significant differences in their (pH, internal temperature and color). Sensory characterizations was carried out by sorting task technique with a panel of 12 assessors. The sensory maps were analyzed by using Multidimensional Scaling (MDS) and Correspondence Analysis (CA) while a spatial comparison between configurations of physiochemical and sensory data were validated by the Multiple Factor Analysis (MFA) and Rv coefficient. A lexicon of 22 sensory attributes were generated by the assessors which further allowed them to discriminate cheese samples. The cheese eventually developed different attributes with respect to their maturation, especially in aspects of texture and aroma. A comparison of spatial configurations using Rv coefficients showed a moderate correlation between the methods of analysis. However, updates may be necessary for a complete sensory characterization by techniques such as QDA ® for further study of Chihuahua cheese quality evaluation by consumers.
Highlights
Hispanic-style cheeses are cheeses developed in México, Latin America, and the Caribbean and are usually based on European cheese-making traditions but modified to accommodate local cheese-making conditions and consumer preferences (Van Hekken and Farkye, 2003)
Chihuahua cheese is one of the major varieties of cheese consumed in northern Mexico and is usually consumed within one month after being manufactured, because after this time, the sensory characteristics perceived with great intensity in Chihuahua cheese, only a few papers have been published on its chemical and sensory properties (Van Hekken et al, 2008)
In order to describe the cheese by sorting task, more than 20 attributes were generated by the assessors; other attributes such as fat odor, aroma of yoghurt, aged flavor, melts in the mouth were eliminated because of low frequency values
Summary
Hispanic-style cheeses are cheeses developed in México, Latin America, and the Caribbean and are usually based on European cheese-making traditions but modified to accommodate local cheese-making conditions and consumer preferences (Van Hekken and Farkye, 2003). Chihuahua cheese is one of the major varieties of cheese consumed in northern Mexico and is usually consumed within one month after being manufactured, because after this time, the sensory characteristics perceived with great intensity in Chihuahua cheese, only a few papers have been published on its chemical and sensory properties (Van Hekken et al, 2008). In the Mexican state of Oaxaca, milk production is destined for the manufacture of different cheeses Colonia Ciudad Universitaria, Puerto Á ngel, Pochutla, Oaxaca, CP.70902, México
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