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Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

2020; Wiley; Volume: 73; Issue: 2 Linguagem: Inglês

10.1111/1471-0307.12676

1471-0307

José Martín Ruvalcaba-Gómez, H. Ruíz-Espinosa, Ramón Ignacio Arteaga-Garibay, Marlon Rojas‐López, Genaro G. Amador‐Espejo, Luis Miguel Anaya‐Esparza, R. Delgado‐Macuil,

Microbial Metabolites in Food Biotechnology

Physicochemical and sensory properties of Adobera, a genuine, understudied Mexican raw‐milk cheese, were explored by analysing commercial samples from different manufacturers and seasons. Composition‐wise, Adobera could be considered a fresh cheese with a high moisture content (42.5%), although its relatively low water activity (0.953) and pH (5.14) and high free amino acid content (0.46 mmol/g, dry basis) could indicate otherwise. Instrumental texture corresponded to that of a semifirm cheese, while its colour was whitish‐to‐ivory. Both texture and composition were significantly affected by sampling season and cheese composition, while some attributes of sensory acceptability significantly varied with brand.