Physical, chemical and texture characteristics of Aro cheese
Journal Title: Food Research - Year 2018, Vol 2, Issue 1
Abstract
In 2016, Mexico’s total annual production of cheese was 375,181 tons. Cheese is widely consumed among all socioeconomic groups, and the decision to purchase this product is based on income, with a wide variety of cheeses, brands, and styles available. The fresco cheese is the most popular type and is mostly produced according to traditional or artisanal methods in small family businesses, and small and medium-sized enterprises. It is made with the milk of the producers' livestock, giving it an added value. In Mexico, however, there is not enough scientific information related to the characterization of various dairy products of artisanal production, for example, Aro cheese. The aim of the present study was to define the physical, chemical, and rheological characteristics of the Aro cheese that is commercialized in Teotitlán de Flores Magón, Oaxaca, Mexico. Twenty-four samples of Aro cheese were collected in four establishments with high sales in Teotitlán de Flores Magón, Oaxaca, for analysis physical (Diameter, weight, height and color), chemical (pH, acidity, aw, chlorides, moisture, ashes, protein and fat), and texture (hardness, springiness, adhesiveness and cohesiveness). No difference was found in weight, diameter, height, and color (L* and b*). However, differences in hardness and cohesiveness were found. Although Aro cheese is characterized as an enzymatically coagulated cheese, pH values of 5.82 to 6.08 were recorded, and the data relating to moisture, protein, fat, and chlorides are similar to other Mexican fresh cheeses. The cheese of Aro that is commercialized in Teotitlán de Flores Magón, presents similar physical, chemical and texture characteristics to other fresh cheeses of artisanal production.
Authors and Affiliations
M. L. Gonzalez, H. C. Sanchez, F. M. J. Franco, V. N. Guemes, S. S. Soto
Keywords
Related Articles
- EP ID EP290536
- DOI 10.26656/fr.2017.2(1).211
- Views 153
- Downloads 0
Development of functional beverage from Sapodilla (Manilkara Zapota L.) fruit
This study started with the development of juice from sapodilla (Manilkara zapota L.) fruit. Among three formulations, sapodilla juice with the combination of 50% pure sapodilla juice, 25oBrix, and 0.40% of titratable ac...
Effect of grater position on the size of grated sago (Metroxylon spp.)
The natural arrangement of sago palm’s fiber orientation is parallel to the vertical axis of the trunk. Extraction of the sago starch requires breaking of the trunk into fine sizes. The sago size is affected by the grate...
Survivability of Salmonella and shiga-toxigenic Escherichia coli (STEC) O157 in microwave heated ready-to-eat (RTE) foods
The safety level of microwaved foods remains at vague as this subject was less addressed scientifically. A study was initiated to address the matter by investigating on the survivability of Salmonella and Shiga-toxigenic...
In vivo evaluation of Monascus-fermented durian seed for antidiabetic and antihypercholesterol agent
Monascus-fermented durian seed (MFDS) had been developed previously. This research was aimed to evaluate the MFDS for antidiabetic and antihypercholesterol agent with in vivo method using Wistar rat. The MFDS was produce...
Compaction, mechanical strength and disintegration of palm oil empty fruit bunch (EFB) carboxymethyl cellulose (CMC) tablets
In this work, the compaction, tablet mechanical strength and tablet disintegration characteristics of carboxymethyl cellulose (CMC) derived from palm oil empty fruit bunches (EFB) were studied. These characteristics were...