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A study on the texture diversity of the A rtisan R anchero Cheese from C entral M exico
Author(s) -
SolísMéndez Alejandra D,
EstradaFlores Julieta G,
CastelánOrtega Octavio A
Publication year - 2013
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.1471-0307.2012.00881.x
Subject(s) - cheesemaking , texture (cosmology) , food science , raw material , mathematics , biology , computer science , artificial intelligence , ecology , image (mathematics)
The objective of the present study was to determine the diversity and causative factors in the textural profile of the A rtisan R anchero Cheese ( ARC ), a popular soft cheese made with raw cow's milk, which is consumed fresh. These factors included climatic conditions, production zone, cheese supplies, cheesemaking procedure and chemical attributes. Texture attributes were determined using texture profile analysis method. The relationship between texture and chemical attributes of the ARC were determined by a Factor Analysis. An Agglomerative Hierarchical Clustering Analysis was used to differentiate the ARC manufactures into groups. Two groups were identified, production zone being the variable which explained the variation in the data. Finally, a D iscriminant A nalysis was performed to determine standardisation of the ARC attributes through the sampling periods. The 89% of cheese samples were correctly classified into their own cheese manufacture. This last analysis demonstrated that there was an important degree of standardisation of the cheesemaking procedure within each cheese manufacture, something that was not demonstrated before with artisan cheesemakers.