ArticleFoods (Basel, Switzerland)2020
Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Non-Bovine Milk: Sources and Future Prospects.Foods (Basel, Switzerland) · 2022Article
- Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin.Foods (Basel, Switzerland) · 2021Article
- Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.Molecules (Basel, Switzerland) · 2021Article
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Authors and funding
9 authors.
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Abstract
The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer's acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.
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