Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk
The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/11/1666 |
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| author | Jesús Alberto Mezo-Solís Víctor Manuel Moo-Huchin Adriana Sánchez-Zarate Manuel Gonzalez-Ronquillo Raciel Javier Estrada-León Rodrigo Ibáñez Paula Toro-Mujica Alfonso J. Chay-Canul Einar Vargas-Bello-Pérez |
| author_facet | Jesús Alberto Mezo-Solís Víctor Manuel Moo-Huchin Adriana Sánchez-Zarate Manuel Gonzalez-Ronquillo Raciel Javier Estrada-León Rodrigo Ibáñez Paula Toro-Mujica Alfonso J. Chay-Canul Einar Vargas-Bello-Pérez |
| author_sort | Jesús Alberto Mezo-Solís |
| collection | DOAJ |
| description | The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes. |
| first_indexed | 2024-03-10T14:50:54Z |
| format | Article |
| id | doaj.art-7f18ddc266e94c9c983ee4f339ba3fd3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:50:54Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7f18ddc266e94c9c983ee4f339ba3fd32023-11-20T21:01:00ZengMDPI AGFoods2304-81582020-11-01911166610.3390/foods9111666Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep MilkJesús Alberto Mezo-Solís0Víctor Manuel Moo-Huchin1Adriana Sánchez-Zarate2Manuel Gonzalez-Ronquillo3Raciel Javier Estrada-León4Rodrigo Ibáñez5Paula Toro-Mujica6Alfonso J. Chay-Canul7Einar Vargas-Bello-Pérez8División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, MexicoDivisión de Estudios de Posgrado e Investigación, TecNM-Instituto Tecnológico de Mérida, Av. Tecnológico s/n, Mérida 97000, Yucatán, MexicoDivisión Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, MexicoFacultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Instituto Literario 100, Toluca CP 50000, MexicoTecNM-Instituto Tecnológico Superior de Calkiní, Av. Ah-Canul, Calkiní CP 24900, Campeche, MexicoCenter for Dairy Research, University of Wisconsin—Madison, Madison, WI 53706, USAInstituto de Ciencias Agronómicas y Veterinarias, Universidad de O’Higgins, Campus Colchagua, San Fernando3070000, ChileDivisión Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, MexicoDepartment of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, DenmarkThe objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.https://www.mdpi.com/2304-8158/9/11/1666pelibuey ewessensory propertiesmanchego cheeseripeningproteolysis |
| spellingShingle | Jesús Alberto Mezo-Solís Víctor Manuel Moo-Huchin Adriana Sánchez-Zarate Manuel Gonzalez-Ronquillo Raciel Javier Estrada-León Rodrigo Ibáñez Paula Toro-Mujica Alfonso J. Chay-Canul Einar Vargas-Bello-Pérez Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk Foods pelibuey ewes sensory properties manchego cheese ripening proteolysis |
| title | Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk |
| title_full | Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk |
| title_fullStr | Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk |
| title_full_unstemmed | Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk |
| title_short | Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk |
| title_sort | physico chemical sensory and texture properties of an aged mexican manchego style cheese produced from hair sheep milk |
| topic | pelibuey ewes sensory properties manchego cheese ripening proteolysis |
| url | https://www.mdpi.com/2304-8158/9/11/1666 |
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