Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk.

Citlalli Celeste González Ariceaga,Muhammad Umer,Azmat Ullah,Arturo Hernández-Montes,Fahed Parvaiz,Muhammad Inam Afzal,Muhammad Kashif Iqbal Khan,Muriel Jacquot,Catherine Cailliez-Grimal,Kaleem Imdad,Muhammad Imran,Abraham Villegas De Gante,Abid Aslam Maan,Haroon Ahmad,Eleazar Aguirre-Mandujano,Muhammad Sajjad,Shabbar Abbas

doi:10.3390/foods8100509

Abstract

Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.

Highlights

IntroductionPoro a handmade product originally from the regionLos Rios, Tabasco Mexico [1].Poro cheese cheeseis is a handmade product originally from the of region of LosRios,inTabasco in The seven-dayPoro cheese manufacturing process is characterized by several stages: milk receptionMexico[1]
The physicochemical properties of Poro cheese (Table 3) indicated significant differences for all the parameters and those differences were probably related to the milk composition and cheese elaboration procedures, as previously suggested in Italian Fiore Sardo cheese [17]; in Argentinean Corrientes cheese [18] and in Mexican Añejo cheese [9]
Great variations among producers in Texture Profile Analyses (TPA) parameters were reported in other artisanal cheeses such as Añejo and Ranchero Mexican cheese [4,9] and in Chihuahua cheese made with raw milk [19]

Summary

Introduction

IntroductionPoro a handmade product originally from the regionLos Rios, Tabasco Mexico [1].Poro cheese cheeseis is a handmade product originally from the of region of LosRios,inTabasco in The seven-dayPoro cheese manufacturing process is characterized by several stages: milk receptionMexico[1]. Poro a handmade product originally from the region. Poro cheese cheeseis is a handmade product originally from the of region of Los. Poro cheese manufacturing process is characterized by several stages: milk reception. The seven-day Poro cheese manufacturing process is characterized by several stages: and temperature verification, acidification and coagulation whey addition by from the milkfiltering, reception and filtering, temperature verification, acidification by and coagulation whey previous addition,day, curd cutting, whey draining, molding, draining, pressing, salting, rest, addition day, fromrennin the previous rennin addition, curd cutting, whey draining, molding, draining, airing, coating, wrapping for sale and distribution Poro cheese is usually raw pressing, salting, rest, airing, coating, wrapping for sale and distribution 1).made

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