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Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese
Author(s) -
RuvalcabaGómez José M,
RuizEspinosa Héctor,
ArteagaGaribay Ramón I,
RojasLópez Marlon,
AmadorEspejo Genaro G,
AnayaEsparza Luis M,
DelgadoMacuil Raúl J
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12676
Subject(s) - food science , texture (cosmology) , composition (language) , raw milk , water activity , raw material , chemistry , water content , mathematics , art , computer science , literature , geotechnical engineering , organic chemistry , artificial intelligence , engineering , image (mathematics)
Physicochemical and sensory properties of Adobera, a genuine, understudied Mexican raw‐milk cheese, were explored by analysing commercial samples from different manufacturers and seasons. Composition‐wise, Adobera could be considered a fresh cheese with a high moisture content (42.5%), although its relatively low water activity (0.953) and pH (5.14) and high free amino acid content (0.46 mmol/g, dry basis) could indicate otherwise. Instrumental texture corresponded to that of a semifirm cheese, while its colour was whitish‐to‐ivory. Both texture and composition were significantly affected by sampling season and cheese composition, while some attributes of sensory acceptability significantly varied with brand.