文章基本信息

标题：Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses
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作者：Irma Caro ; Sergio Soto ; Lucía Fuentes 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2014
卷号：05
期号：04
页码：366-375
DOI：10.4236/fns.2014.54044
语种：English
出版社：Scientific Research Publishing
摘要：The aim of this study was to describe the compositional, functional and sensory properties of six traditional Mexican cheeses: Panela, Oaxaca, Manchego, Manchego Botanero, Tenate, and Morral. A total of 50 cheeses were analysed. Relevant compositional parameters including pH, aw, proximate composition, NaCl, sugars, lactic and acetic acids, mineral contents, free-amino acid nitrogen, fat acid degree value and total fatty acids were determined. In addition, colour and texture profile analyses of unmelted cheeses and their meltability were investigated. Furthermore, other 30 cheeses were used for a descriptive sensory analysis. Properties of cheeses were described, compared between each cheese, and related to their respective making processes.
关键词：Cheese Properties; Oaxaca; Panela; Manchego; Botanero; Morral; Ethnic Food; Tenate; Traditional Cheese