Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese
José M Ruvalcaba-Gómez
Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala, 90700 Mexico
Campo Experimental Centro Altos de Jalisco, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias (INIFAP), Av. Biodiversidad #2470, Tepatitlán de Morelos, Jalisco, C.P. 47600 Mexico
Search for more papers by this authorHéctor Ruiz-Espinosa
Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Edificio 106H, Av. Sn. Claudio y 18 sur, Col. Jardines de San Manuel, Puebla, Puebla, 72570 Mexico
Search for more papers by this authorRamón I Arteaga-Garibay
Centro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Boulevard de la biodiversidad #400, Tepatitlán de Morelos, Jalisco, C.P. 47600 Mexico
Search for more papers by this authorMarlon Rojas-López
Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala, 90700 Mexico
Search for more papers by this authorGenaro G Amador-Espejo
Cátedras CONACYT-Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala, 90700 Mexico
Search for more papers by this authorLuis M Anaya-Esparza
Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos, Jalisco, 47600 Mexico
Search for more papers by this authorCorresponding Author
Raúl J Delgado-Macuil
Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala, 90700 Mexico
Author for correspondence. E-mail: [email protected]
Search for more papers by this authorJosé M Ruvalcaba-Gómez
Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala, 90700 Mexico
Campo Experimental Centro Altos de Jalisco, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias (INIFAP), Av. Biodiversidad #2470, Tepatitlán de Morelos, Jalisco, C.P. 47600 Mexico
Search for more papers by this authorHéctor Ruiz-Espinosa
Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Ciudad Universitaria, Edificio 106H, Av. Sn. Claudio y 18 sur, Col. Jardines de San Manuel, Puebla, Puebla, 72570 Mexico
Search for more papers by this authorRamón I Arteaga-Garibay
Centro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Boulevard de la biodiversidad #400, Tepatitlán de Morelos, Jalisco, C.P. 47600 Mexico
Search for more papers by this authorMarlon Rojas-López
Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala, 90700 Mexico
Search for more papers by this authorGenaro G Amador-Espejo
Cátedras CONACYT-Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala, 90700 Mexico
Search for more papers by this authorLuis M Anaya-Esparza
Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos, Jalisco, 47600 Mexico
Search for more papers by this authorCorresponding Author
Raúl J Delgado-Macuil
Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, Tlaxcala, 90700 Mexico
Author for correspondence. E-mail: [email protected]
Search for more papers by this authorAbstract
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.
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