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...

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Veröffentlicht in:	International journal of dairy technology 2020-05, Vol.73 (2), p.411-420
Hauptverfasser:	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
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Cheese Chemical composition Composition Dairy products Mexican cheese Milk Moisture content Raw milk Sensory properties Texture Texture profile Water activity Water content
Online-Zugang:	Volltext
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