scholarly journals Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese

2008 ◽  
Vol 88 (4-5) ◽  
pp. 525-536 ◽  
Author(s):  
Diane L. Van Hekken ◽  
Mary Anne Drake ◽  
Michael H. Tunick ◽  
Victor M. Guerrero ◽  
F. Javier Molina-Corral ◽  
...  
Keyword(s):  
Chihuahua Cheese

scholarly journals Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Sarai Villalobos-Chaparro ◽  
Erika Salas-Muñóz ◽  
Néstor Gutiérrez-Méndez ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Principal Component Analysis ◽  
Geographical Location ◽  
Principal Component ◽  
Raw Milk ◽  
Component Analysis ◽  
Sensory Profile ◽  
Different Seasons ◽  
Quantitative Descriptive ◽  
Traditional Manufacturing ◽  
Chihuahua Cheese

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

scholarly journals Short communication: Characterization of microflora in Mexican Chihuahua cheese

2011 ◽  
Vol 94 (7) ◽  
pp. 3311-3315 ◽  
Author(s):  
J.A. Renye ◽  
G.A. Somkuti ◽  
D.L. Van Hekken ◽  
V.M. Guerrero Prieto
Keyword(s):  
Short Communication ◽  
Chihuahua Cheese

Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk

2017 ◽  
Vol 71 ◽  
pp. 81-89 ◽  
Author(s):  
Cristina Sánchez-Gamboa ◽  
Liliana Hicks-Pérez ◽  
Néstor Gutiérrez-Méndez ◽  
Norma Heredia ◽  
Santos García ◽  
...  
Keyword(s):  
Raw Milk ◽  
Seasonal Influence ◽  
Microbial Profile ◽  
Chihuahua Cheese

scholarly journals Sensory and protein profiles of Mexican Chihuahua cheese

2012 ◽  
Vol 51 (11) ◽  
pp. 3432-3438 ◽  
Author(s):  
Moushumi Paul ◽  
Alberto Nuñez ◽  
Diane L. Van Hekken ◽  
John A. Renye
Keyword(s):  
Protein Profiles ◽  
Chihuahua Cheese

The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions

2014 ◽  
Vol 39 (6) ◽  
pp. 1027-1035 ◽  
Author(s):  
D.J. Pimentel-González ◽  
M.E. Aguilar-García ◽  
G. Aguirre-Álvarez ◽  
R. Salcedo-Hernández ◽  
J.C. Guevara-Arauza ◽  
...  
Keyword(s):  
Multiple Emulsions ◽  
Chihuahua Cheese

scholarly journals Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 276 ◽  
Author(s):  
María Georgina Venegas-Ortega ◽  
Adriana Carolina Flores-Gallegos ◽  
Cristóbal Noé Aguilar ◽  
Raúl Rodríguez-Herrera ◽  
José Luis Martínez-Hernández ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Inhibition ◽  
Competitive Inhibition ◽  
Radical Scavenging ◽  
Inhibition Zone ◽  
Food Preservation ◽  
Agar Diffusion ◽  
Chihuahua Cheese

The multifunctional properties of autochthonous lactic acid bacteria can be of use for enhancing the sensorial properties of food, as well as in food preservation. An initial screening for antimicrobial, proteolytic, and lipolytic capacities was done in 214 presumptive lactic acid bacteria isolates obtained from Chihuahua cheese manufacturing and during a ripening period of nine months. The antimicrobial screening was done by spot-on-the-lawn tests, using Listeria monocytogenes and Escherichia coli as indicator microorganisms; proteolysis was tested in casein-peptone agar and lipolysis in Mann–Rogosa–Sharpe (MRS)-tributyrin agar. More than 90% of the isolates hydrolyzed the casein, but only 30% hydrolyzed tributyrin; the inhibition of L. monocytogenes in the spot-on-the-lawn assay was used to select 39 isolates that had a bigger inhibition zone (>11.15 mm ± 0.3) than the control (Nisin producer Lactococcus lactis BS-10 Chr Hansen). The selected isolates were grown in MRS to obtain the neutralized cell-free supernatants and verify their antimicrobial activity by agar diffusion and the percentage of growth inhibition techniques. The selected isolates were also growth in casein peptone broth, and the cell-free supernatants were used for the determination of antioxidant activity by the radical scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) techniques. The results were analyzed to identify similarities by cluster analysis, based on their antimicrobial and antioxidant capacities. The isolates were arranged into six clusters; one cluster that included 12 isolates demonstrated L. monocytogenes (784–2811 mm2/mL AU by agar diffusion assay) and E. coli (41%–47% growth inhibition) antimicrobial activity. The isolates clustered in these groups also showed competitive inhibition of both radicals (11%–19% of DPPH and 50%–60% of ABTS). The isolates from cluster one were also identified by 16S rDNA amplification and were identified as Enterococcus faecium. Traditional products such as Chihuahua cheese can be a source or lactic acid bacteria with metabolic properties that can be used in food preparation and preservation.

scholarly journals Quality and Yield of Chihuahua Cheese Produced from Dairy Cattle Supplemented with Enriched Apple Byproduct

2011 ◽  
Vol 10 (7) ◽  
pp. 818-820
Author(s):  
F.J. Gutierrez- ◽  
C.A. Amaya-Guer ◽  
C. Rodriguez- ◽  
H. Gutierrez- ◽  
A. Muro-Reyes ◽  
...  
Keyword(s):  
Dairy Cattle ◽  
Chihuahua Cheese

scholarly journals Microbiological and physicochemical characteristics of Chihuahua cheese manufactured with raw milk

2020 ◽  
Vol 5 (1) ◽  
pp. 86-101
Author(s):  
Graciela Ivette Béjar-Lio ◽  
◽  
Néstor Gutiérrez-Méndez ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Raw Milk ◽  
Physicochemical Characteristics ◽  
Chihuahua Cheese

scholarly journals Mexican Chihuahua Cheese: Sensory Profiles of Young Cheese

2006 ◽  
Vol 89 (10) ◽  
pp. 3729-3738 ◽  
Author(s):  
D.L. Van Hekken ◽  
M.A. Drake ◽  
F.J. Molina Corral ◽  
V.M. Guerrero Prieto ◽  
A.A. Gardea
Keyword(s):  
Chihuahua Cheese ◽  
Sensory Profiles

Microbial and Chemical Analysis of Chihuahua Cheese and Relationship to Histamine and Tyramine

1992 ◽  
Vol 57 (2) ◽  
pp. 355-356 ◽  
Author(s):  
M.E. DIAZ-CINCO ◽  
O. FRAIJO ◽  
P. GRAJEDA ◽  
J. LOZANO-TAYLOR ◽  
E. GONZALEZ MEJÍA
Keyword(s):  
Chemical Analysis ◽  
Chihuahua Cheese
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