Please use this identifier to cite or link to this item: http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1547
Title: Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese
Authors: Ruvalcaba Gómez, José M.
Ruiz Espinosa, Héctor
Arteaga Garibay, Ramón Ignacio
Rojas López, Marlon
Amador Espejo, Genaro G.
Anaya Esparza, Luis Miguel
Delgado Macuil, Raúl J.
Keywords: mexican cheese
texture profile
chemical composition
raw milk
Issue Date: May-2020
Publisher: Wiley Online Library
Citation: Ruvalcaba-Gómez, J.M., Ruiz-Espinosa, H., Arteaga-Garibay, R.I., Rojas-López, M., Amador-Espejo, G.G., Anaya-Esparza, L.M. and Delgado-Macuil, R.J. (2020), Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese. Int J Dairy Technol, 73: 411-420. https://doi.org/10.1111/1471-0307.12676
Series/Report no.: International Journal of Dairy Technology;Volume 73, Issue 2
Abstract: 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.
Description: Artículo
URI: http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1547
ISSN: 1471-0307
Appears in Collections:3309 Artículos



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