Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk
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
Affiliations
Jesús Alberto Mezo-Solís
División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico
Víctor Manuel Moo-Huchin
División de Estudios de Posgrado e Investigación, TecNM-Instituto Tecnológico de Mérida, Av. Tecnológico s/n, Mérida 97000, Yucatán, Mexico
Adriana Sánchez-Zarate
División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico
Manuel Gonzalez-Ronquillo
Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Instituto Literario 100, Toluca CP 50000, Mexico
Raciel Javier Estrada-León
TecNM-Instituto Tecnológico Superior de Calkiní, Av. Ah-Canul, Calkiní CP 24900, Campeche, Mexico
Rodrigo Ibáñez
Center for Dairy Research, University of Wisconsin—Madison, Madison, WI 53706, USA
Paula Toro-Mujica
Instituto de Ciencias Agronómicas y Veterinarias, Universidad de O’Higgins, Campus Colchagua, San Fernando3070000, Chile
Alfonso J. Chay-Canul
División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Carretera Villahermosa-Teapa, km 25, R/A. La Huasteca 2a Sección, Villahermosa CP 86280, Tabasco, Mexico
Einar Vargas-Bello-Pérez
Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark
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.
