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Oaxaca cheese: Manufacture process and physicochemical characteristics
Author(s) -
De OCAFLORES ERIC M,
CASTELÁNORTEGA OCTAVIO A,
ESTRADAFLORES JULIETA G,
ESPINOZAORTEGA ANGÉLICA
Publication year - 2009
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/j.1471-0307.2009.00533.x
Subject(s) - food science , moisture , manufacturing process , chemistry , environmental science , pulp and paper industry , materials science , engineering , composite material , organic chemistry
Oaxaca cheese is a typical Mexican product of the pasta filata group. In spite of the importance of this cheese, it has been scarcely studied. The objective of this study was to document the method of manufacture and its physicochemical characteristics. There are variations in the process of manufacturing and has been affected by external influences such as time and temperature. There were variations in the physicochemical characteristics as the processes were not standardised, the variations being in protein from 150.3 to 241.5 g/kg; in fat from 170 to 253.3 g/kg; in pH from 4.9 to 5.8; in salt from 8.4 to 36.2 g/kg; in moisture from 124.1 to 610.3 g/kg and in ashes from 18 to 41.8 g/kg.