Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese
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...
Gespeichert in:
| Veröffentlicht in: | International journal of dairy technology 2020-05, Vol.73 (2), p.411-420 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 420 |
|---|---|
| container_issue | 2 |
| container_start_page | 411 |
| container_title | International journal of dairy technology |
| container_volume | 73 |
| creator | Ruvalcaba‐Gómez, José M Ruiz‐Espinosa, Héctor Arteaga‐Garibay, Ramón I Rojas‐López, Marlon Amador‐Espejo, Genaro G Anaya‐Esparza, Luis M Delgado‐Macuil, Raúl J |
| description | 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. |
| doi_str_mv | 10.1111/1471-0307.12676 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2387226388</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2387226388</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3156-706f8d1644ed17eae11e68950e5d853c058bf6769bea5a09b952d087197604263</originalsourceid><addsrcrecordid>eNqFkDtPwzAURi0EEqUws1pibVo7iR8Zq_IqKmIpEpvlJDc0VRoHO1Gbib-OSypWPNhX1jlX-j6EbimZUn9mNBY0IBERUxpywc_Q6O_n3M8RjwMRio9LdOXclhAqooSN0PcaDm1nYYKbTe_KzGQb2JWZrrCuc-ygdsb2uLGmAduW4LApsPaT07Vn5rlJwWrsJXCAC2t2eGUcnletv3PAL7oqXWYmWONPqLuyBvwKB7-_PjnX6KLQlYOb0ztG748P68VzsHp7Wi7mqyCLKOOBILyQOeVxDDkVoIFS4DJhBFguWZQRJtPCp05S0EyTJE1YmBMpaCI4iUMejdHdsNdH-erAtWprOuszOBVGUoQekdJTs4HKrHHOQqEaW-607RUl6tiyOnaqjp2q35a9wQZjX1bQ_4er5f168H4Ahh5-ug</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2387226388</pqid></control><display><type>article</type><title>Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Ruvalcaba‐Gómez, José M ; Ruiz‐Espinosa, Héctor ; Arteaga‐Garibay, Ramón I ; Rojas‐López, Marlon ; Amador‐Espejo, Genaro G ; Anaya‐Esparza, Luis M ; Delgado‐Macuil, Raúl J</creator><creatorcontrib>Ruvalcaba‐Gómez, José M ; Ruiz‐Espinosa, Héctor ; Arteaga‐Garibay, Ramón I ; Rojas‐López, Marlon ; Amador‐Espejo, Genaro G ; Anaya‐Esparza, Luis M ; Delgado‐Macuil, Raúl J</creatorcontrib><description>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.</description><identifier>ISSN: 1364-727X</identifier><identifier>EISSN: 1471-0307</identifier><identifier>DOI: 10.1111/1471-0307.12676</identifier><language>eng</language><publisher>Oxford: Blackwell Publishing Ltd</publisher><subject>Amino acids ; Cheese ; Chemical composition ; Composition ; Dairy products ; Mexican cheese ; Milk ; Moisture content ; Raw milk ; Sensory properties ; Texture ; Texture profile ; Water activity ; Water content</subject><ispartof>International journal of dairy technology, 2020-05, Vol.73 (2), p.411-420</ispartof><rights>2019 Society of Dairy Technology</rights><rights>Copyright © 2020 Society of Dairy Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3156-706f8d1644ed17eae11e68950e5d853c058bf6769bea5a09b952d087197604263</citedby><cites>FETCH-LOGICAL-c3156-706f8d1644ed17eae11e68950e5d853c058bf6769bea5a09b952d087197604263</cites><orcidid>0000-0002-8124-6410 ; 0000-0001-5595-9348 ; 0000-0001-9194-1719 ; 0000-0002-9203-2530 ; 0000-0002-5745-8149 ; 0000-0001-5592-4436 ; 0000-0003-3934-6036</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1471-0307.12676$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1471-0307.12676$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Ruvalcaba‐Gómez, José M</creatorcontrib><creatorcontrib>Ruiz‐Espinosa, Héctor</creatorcontrib><creatorcontrib>Arteaga‐Garibay, Ramón I</creatorcontrib><creatorcontrib>Rojas‐López, Marlon</creatorcontrib><creatorcontrib>Amador‐Espejo, Genaro G</creatorcontrib><creatorcontrib>Anaya‐Esparza, Luis M</creatorcontrib><creatorcontrib>Delgado‐Macuil, Raúl J</creatorcontrib><title>Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese</title><title>International journal of dairy technology</title><description>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.</description><subject>Amino acids</subject><subject>Cheese</subject><subject>Chemical composition</subject><subject>Composition</subject><subject>Dairy products</subject><subject>Mexican cheese</subject><subject>Milk</subject><subject>Moisture content</subject><subject>Raw milk</subject><subject>Sensory properties</subject><subject>Texture</subject><subject>Texture profile</subject><subject>Water activity</subject><subject>Water content</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNqFkDtPwzAURi0EEqUws1pibVo7iR8Zq_IqKmIpEpvlJDc0VRoHO1Gbib-OSypWPNhX1jlX-j6EbimZUn9mNBY0IBERUxpywc_Q6O_n3M8RjwMRio9LdOXclhAqooSN0PcaDm1nYYKbTe_KzGQb2JWZrrCuc-ygdsb2uLGmAduW4LApsPaT07Vn5rlJwWrsJXCAC2t2eGUcnletv3PAL7oqXWYmWONPqLuyBvwKB7-_PjnX6KLQlYOb0ztG748P68VzsHp7Wi7mqyCLKOOBILyQOeVxDDkVoIFS4DJhBFguWZQRJtPCp05S0EyTJE1YmBMpaCI4iUMejdHdsNdH-erAtWprOuszOBVGUoQekdJTs4HKrHHOQqEaW-607RUl6tiyOnaqjp2q35a9wQZjX1bQ_4er5f168H4Ahh5-ug</recordid><startdate>202005</startdate><enddate>202005</enddate><creator>Ruvalcaba‐Gómez, José M</creator><creator>Ruiz‐Espinosa, Héctor</creator><creator>Arteaga‐Garibay, Ramón I</creator><creator>Rojas‐López, Marlon</creator><creator>Amador‐Espejo, Genaro G</creator><creator>Anaya‐Esparza, Luis M</creator><creator>Delgado‐Macuil, Raúl J</creator><general>Blackwell Publishing Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-8124-6410</orcidid><orcidid>https://orcid.org/0000-0001-5595-9348</orcidid><orcidid>https://orcid.org/0000-0001-9194-1719</orcidid><orcidid>https://orcid.org/0000-0002-9203-2530</orcidid><orcidid>https://orcid.org/0000-0002-5745-8149</orcidid><orcidid>https://orcid.org/0000-0001-5592-4436</orcidid><orcidid>https://orcid.org/0000-0003-3934-6036</orcidid></search><sort><creationdate>202005</creationdate><title>Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese</title><author>Ruvalcaba‐Gómez, José M ; Ruiz‐Espinosa, Héctor ; Arteaga‐Garibay, Ramón I ; Rojas‐López, Marlon ; Amador‐Espejo, Genaro G ; Anaya‐Esparza, Luis M ; Delgado‐Macuil, Raúl J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3156-706f8d1644ed17eae11e68950e5d853c058bf6769bea5a09b952d087197604263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Amino acids</topic><topic>Cheese</topic><topic>Chemical composition</topic><topic>Composition</topic><topic>Dairy products</topic><topic>Mexican cheese</topic><topic>Milk</topic><topic>Moisture content</topic><topic>Raw milk</topic><topic>Sensory properties</topic><topic>Texture</topic><topic>Texture profile</topic><topic>Water activity</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ruvalcaba‐Gómez, José M</creatorcontrib><creatorcontrib>Ruiz‐Espinosa, Héctor</creatorcontrib><creatorcontrib>Arteaga‐Garibay, Ramón I</creatorcontrib><creatorcontrib>Rojas‐López, Marlon</creatorcontrib><creatorcontrib>Amador‐Espejo, Genaro G</creatorcontrib><creatorcontrib>Anaya‐Esparza, Luis M</creatorcontrib><creatorcontrib>Delgado‐Macuil, Raúl J</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ruvalcaba‐Gómez, José M</au><au>Ruiz‐Espinosa, Héctor</au><au>Arteaga‐Garibay, Ramón I</au><au>Rojas‐López, Marlon</au><au>Amador‐Espejo, Genaro G</au><au>Anaya‐Esparza, Luis M</au><au>Delgado‐Macuil, Raúl J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese</atitle><jtitle>International journal of dairy technology</jtitle><date>2020-05</date><risdate>2020</risdate><volume>73</volume><issue>2</issue><spage>411</spage><epage>420</epage><pages>411-420</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>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.</abstract><cop>Oxford</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/1471-0307.12676</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-8124-6410</orcidid><orcidid>https://orcid.org/0000-0001-5595-9348</orcidid><orcidid>https://orcid.org/0000-0001-9194-1719</orcidid><orcidid>https://orcid.org/0000-0002-9203-2530</orcidid><orcidid>https://orcid.org/0000-0002-5745-8149</orcidid><orcidid>https://orcid.org/0000-0001-5592-4436</orcidid><orcidid>https://orcid.org/0000-0003-3934-6036</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1364-727X |
| ispartof | International journal of dairy technology, 2020-05, Vol.73 (2), p.411-420 |
| issn | 1364-727X 1471-0307 |
| language | eng |
| recordid | cdi_proquest_journals_2387226388 |
| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Amino acids Cheese Chemical composition Composition Dairy products Mexican cheese Milk Moisture content Raw milk Sensory properties Texture Texture profile Water activity Water content |
| title | Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-09T11%3A46%3A56IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Texture,%20physicochemical%20and%20sensory%20properties%20of%20artisanal%20Adobera%20cheese%20from%20Los%20Altos%20de%20Jalisco,%20a%20genuine%20Mexican%20cheese&rft.jtitle=International%20journal%20of%20dairy%20technology&rft.au=Ruvalcaba%E2%80%90G%C3%B3mez,%20Jos%C3%A9%20M&rft.date=2020-05&rft.volume=73&rft.issue=2&rft.spage=411&rft.epage=420&rft.pages=411-420&rft.issn=1364-727X&rft.eissn=1471-0307&rft_id=info:doi/10.1111/1471-0307.12676&rft_dat=%3Cproquest_cross%3E2387226388%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2387226388&rft_id=info:pmid/&rfr_iscdi=true |