Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

  1. Caro, Irma 1
  2. Soto, Sergio 2
  3. Fuentes, Lucía 1
  4. Gutiérrez-Méndez, Néstor 3
  5. García-Islas, Briselda 2
  6. Monroy-Gayosso, Karol E. 2
  7. Mateo, Javier 1
  1. 1 Universidad de León

    Universidad de León

    León, España


  2. 2 Universidad Autónoma del Estado de Hidalgo

    Universidad Autónoma del Estado de Hidalgo

    Pachuca, México


  3. 3 Universidad Autónoma de Chihuahua

    Universidad Autónoma de Chihuahua

    Chihuahua, México


Food and Nutrition Sciences

ISSN: 2157-944X 2157-9458

Year of publication: 2014

Volume: 05

Issue: 04

Pages: 366-375

Type: Article

DOI: 10.4236/FNS.2014.54044 GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Food and Nutrition Sciences


The aim of this study was to describe the compositional, functional and sensory properties of six traditionalMexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeseswere analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lacticand 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 weredescribed, compared between each cheese, and related to their respective making processes.

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