Oaxaca cheese: Manufacture process and physicochemical characteristics
Oaxaca cheese is a typical Mexican product of the pasta filata group. In spite of the importance of this cheese, it has been scarcely studied. The objective of this study was to document the method of manufacture and its physicochemical characteristics. There are variations in the process of manufac...
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| Veröffentlicht in: | International journal of dairy technology 2009-11, Vol.62 (4), p.535-540 |
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| container_title | International journal of dairy technology |
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| creator | deOCA-FLORES, ERIC M CASTELÁN-ORTEGA, OCTAVIO A ESTRADA-FLORES, JULIETA G ESPINOZA-ORTEGA, ANGÉLICA |
| description | Oaxaca cheese is a typical Mexican product of the pasta filata group. In spite of the importance of this cheese, it has been scarcely studied. The objective of this study was to document the method of manufacture and its physicochemical characteristics. There are variations in the process of manufacturing and has been affected by external influences such as time and temperature. There were variations in the physicochemical characteristics as the processes were not standardised, the variations being in protein from 150.3 to 241.5 g/kg; in fat from 170 to 253.3 g/kg; in pH from 4.9 to 5.8; in salt from 8.4 to 36.2 g/kg; in moisture from 124.1 to 610.3 g/kg and in ashes from 18 to 41.8 g/kg. |
| doi_str_mv | 10.1111/j.1471-0307.2009.00533.x |
| format | Article |
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There were variations in the physicochemical characteristics as the processes were not standardised, the variations being in protein from 150.3 to 241.5 g/kg; in fat from 170 to 253.3 g/kg; in pH from 4.9 to 5.8; in salt from 8.4 to 36.2 g/kg; in moisture from 124.1 to 610.3 g/kg and in ashes from 18 to 41.8 g/kg.</description><identifier>ISSN: 1364-727X</identifier><identifier>EISSN: 1471-0307</identifier><identifier>DOI: 10.1111/j.1471-0307.2009.00533.x</identifier><language>eng</language><publisher>Oxford, UK: Oxford, UK : Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Cheese ; Cheese industry ; Food industries ; Fundamental and applied biological sciences. Psychology ; Manufacturing ; Mexico ; Milk and cheese industries. 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In spite of the importance of this cheese, it has been scarcely studied. The objective of this study was to document the method of manufacture and its physicochemical characteristics. There are variations in the process of manufacturing and has been affected by external influences such as time and temperature. There were variations in the physicochemical characteristics as the processes were not standardised, the variations being in protein from 150.3 to 241.5 g/kg; in fat from 170 to 253.3 g/kg; in pH from 4.9 to 5.8; in salt from 8.4 to 36.2 g/kg; in moisture from 124.1 to 610.3 g/kg and in ashes from 18 to 41.8 g/kg.</description><subject>Biological and medical sciences</subject><subject>Cheese</subject><subject>Cheese industry</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Manufacturing</subject><subject>Mexico</subject><subject>Milk and cheese industries. 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Psychology</topic><topic>Manufacturing</topic><topic>Mexico</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Physicochemical characteristics</topic><topic>Processes</topic><topic>Studies</topic><topic>Traditional Cheeses</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>deOCA-FLORES, ERIC M</creatorcontrib><creatorcontrib>CASTELÁN-ORTEGA, OCTAVIO A</creatorcontrib><creatorcontrib>ESTRADA-FLORES, JULIETA G</creatorcontrib><creatorcontrib>ESPINOZA-ORTEGA, ANGÉLICA</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><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>deOCA-FLORES, ERIC M</au><au>CASTELÁN-ORTEGA, OCTAVIO A</au><au>ESTRADA-FLORES, JULIETA G</au><au>ESPINOZA-ORTEGA, ANGÉLICA</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oaxaca cheese: Manufacture process and physicochemical characteristics</atitle><jtitle>International journal of dairy technology</jtitle><date>2009-11</date><risdate>2009</risdate><volume>62</volume><issue>4</issue><spage>535</spage><epage>540</epage><pages>535-540</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>Oaxaca cheese is a typical Mexican product of the pasta filata group. 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| fulltext | fulltext |
| identifier | ISSN: 1364-727X |
| ispartof | International journal of dairy technology, 2009-11, Vol.62 (4), p.535-540 |
| issn | 1364-727X 1471-0307 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_35068852 |
| source | Wiley Online Library All Journals |
| subjects | Biological and medical sciences Cheese Cheese industry Food industries Fundamental and applied biological sciences. Psychology Manufacturing Mexico Milk and cheese industries. Ice creams Physicochemical characteristics Processes Studies Traditional Cheeses |
| title | Oaxaca cheese: Manufacture process and physicochemical characteristics |
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