Sensorial and physicochemical profile of chihuahua cheese considering consumer preferences
The milk industry and its derivatives are an important Mexican productive sector. This agroindustry sector in Chihuahua, Mexico, is one of the most important in the economy of the region. Chihuahua cheese is a dairy product that distinguishes the state. Because of its characteristics, it is the...
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| 格式: | Artículo |
| 语言: | English |
| 出版: |
2018
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| 主题: | |
| 在线阅读: | https://www.colpos.mx/agrocien/Bimestral/2018/abr-may/art-6.pdf |
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| 总结: | The milk industry and its derivatives are an important Mexican
productive sector. This agroindustry sector in Chihuahua,
Mexico, is one of the most important in the economy of the
region. Chihuahua cheese is a dairy product that distinguishes
the state. Because of its characteristics, it is the second most
commercialized and consumed in the country, after the “panela”
cheese. The objective of this study was to assess the sensory,
physicochemical characteristics of Chihuahua cheese and its
relationship with consumer preferences. Ten trained judges
evaluated the odor, taste and mouthfeel attributes on 10 cheese
samples produced in Chihuahua. The proximate composition,
pH, acidity, sodium content and protein profile were
determined. We assessed the preference via preference-ranking
and acceptance tests with 120 consumers. The Chihuahua
cheese was characterized by its medium to medium-high odor
of fresh milk, cooked milk, and melted butter; with mediumlow intensity taste, firmness, moistness and fat character. The
composition and other characteristics varied between samples.
The protein profile showed peptides from 24.0 to 34.7 kDa. The
physicochemical properties of the cheese determine its sensory
profile, the consumer preferences, and the acceptance or rejection
of the product. From the consumer preferences in this study,
we elaborated a physicochemical and sensory profile model of
Chihuahua cheese, which can support the standardization of
Chihuahua cheese manufacturing, quality and acceptance. |
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