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Title: MEXICAN MENNONITE-STYLE CHEESE:SENSORY PROFILE OF YOUNG CHEESES FROM CHIHUAHUA, MEXICO

Author
item Van Hekken, Diane
item DRAKE, MARY ANN - NC STATE U.AT RALEIGH,NC
item MOLINA-CORRAL, F - CIAD,CUAUHTEMOC,MX.
item GUERRERO-PRIETO, V - CIAD,CUAUHTEMOC,MX.
item GARDEA, A - CIAD,CUAUHTEMOC,MX.

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/1/2005
Publication Date: 7/3/2005
Citation: Van Hekken, D.L., Drake, M., Molina-Corral, F.J., Guerrero-Prieto, V.M., Gardea, A.A. 2005. Mexican mennonite-style cheese:sensory profile of young cheeses from Chihuahua, Mexico. (abstract). J. Dairy Science. Paper No. M49. 88(Supp.1):18

Interpretive Summary: n/a

Technical Abstract: Sensory profiles of fresh semi-hard Mennonite-style cheese produced in the northern Mexican state of Chihuahua were developed to characterize the complex flavor and texture of the traditionally-made Hispanic-style cheese. Multiple allotments of Mennonite-style cheese (9 raw milk and 6 pasteurized milk cheeses), obtained within 3 days of manufacture from 15 different cheese plants throughout Chihuahua, Mexico, were shipped overnight to ERRC and evaluated between 14 and 18 d after manufacture. Microbial analysis was conducted prior to testing to ensure product safety. Descriptive analyses of cheese flavor and texture were conducted with panelists trained to use a universal or product specific SpectrumTM intensity scale, respectively. As expected, sensory profiles of cheeses varied among the different manufacturers. Overall, salty and sour tastes and diacetyl flavor were the most prominent attributes. The raw milk cheeses had more intense sour and bitter notes compared to cheeses manufactured from pasteurized milks. Many cheese texture attributes were similar, but raw milk cheeses were perceived as firmer than pasteurized milk cheeses. As the demand for Hispanic-style cheeses increases, defining and understanding the sensory attributes of traditionally-made Mexican cheeses provides guidance as new ways are explored to improve the production and shelf life of the cheese.