SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES

SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES

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The milk industry and its derivatives are an important Mexican productive sector. This agroindustry sector in Chihuahua, Mexico, is one of the most important in the economy of the region. Chihuahua cheese is a dairy product that distinguishes the state. Because of its characteristics, it is the second most commercialized and consumed in the country, after the “panela” cheese. The objective of this study was to assess the sensory, physicochemical characteristics of Chihuahua cheese and its relationship with consumer preferences. Ten trained judges evaluated the odor, taste and mouthfeel attributes on 10 cheese samples produced in Chihuahua. The proximate composition, pH, acidity, sodium content and protein profile were determined. We assessed the preference via preference-ranking and acceptance tests with 120 consumers. The Chihuahua cheese was characterized by its medium to medium-high odor of fresh milk, cooked milk, and melted butter; with mediumlow intensity taste, firmness, moistness and fat character. The composition and other characteristics varied between samples. The protein profile showed peptides from 24.0 to 34.7 kDa. The physicochemical properties of the cheese determine its sensory profile, the consumer preferences, and the acceptance or rejection of the product. From the consumer preferences in this study, we elaborated a physicochemical and sensory profile model of Chihuahua cheese, which can support the standardization of Chichuahua cheese manufacturing, quality and acceptance.

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Main Authors: López-Díaz, José A., Martínez-Ruiz, Nina del R.
Format: Digital revista
Language:spa
Published: Colegio de Postgraduados 2018
Online Access:https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1675
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spelling oai:ojs.pkp.sfu.ca:article16752020-05-14T06:46:30Z SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES PERFIL SENSORIAL Y FISICOQUÍMICO DEL QUESO CHIHUAHUA CONSIDERANDO LAS PREFERENCIAS DEL CONSUMIDOR López-Díaz, José A. Martínez-Ruiz, Nina del R. Chihuahua cheese consumer preferences sensory profile physicochemical profile cheese composition queso Chihuahua preferencias de consumidor perfil sensorial perfil fisicoquímico composición del queso The milk industry and its derivatives are an important Mexican productive sector. This agroindustry sector in Chihuahua, Mexico, is one of the most important in the economy of the region. Chihuahua cheese is a dairy product that distinguishes the state. Because of its characteristics, it is the second most commercialized and consumed in the country, after the “panela” cheese. The objective of this study was to assess the sensory, physicochemical characteristics of Chihuahua cheese and its relationship with consumer preferences. Ten trained judges evaluated the odor, taste and mouthfeel attributes on 10 cheese samples produced in Chihuahua. The proximate composition, pH, acidity, sodium content and protein profile were determined. We assessed the preference via preference-ranking and acceptance tests with 120 consumers. The Chihuahua cheese was characterized by its medium to medium-high odor of fresh milk, cooked milk, and melted butter; with mediumlow intensity taste, firmness, moistness and fat character. The composition and other characteristics varied between samples. The protein profile showed peptides from 24.0 to 34.7 kDa. The physicochemical properties of the cheese determine its sensory profile, the consumer preferences, and the acceptance or rejection of the product. From the consumer preferences in this study, we elaborated a physicochemical and sensory profile model of Chihuahua cheese, which can support the standardization of Chichuahua cheese manufacturing, quality and acceptance. La industria de la leche y sus derivados son parte importante del sector productivo de México. Este sector agroindustrial en Chihuahua, México, es uno de los de mayor aportación en la economía de la región. El queso Chihuahua es uno de los derivados lácteos que distingue a la entidad, por sus características es el segundo queso, después del queso panela, con comercialización y consumo mayor en el país. El objetivo de este estudio fue la caracterización sensorial, y fisicoquímica de queso Chihuahua y su relación con las preferencias del consumidor. Diez jueces entrenados evaluaron atributos de olor, sabor y táctil en boca a 10 muestras de queso producido en Chihuahua. La composición proximal, el pH, la acidez, el contenido de sodio y el perfil proteico se determinaron. Las preferencias se evaluaron con pruebas de preferencia por ordenación y nivel de agrado con la participación de 120 consumidores. El queso Chihuahua se caracterizó por el olor medio a medio-alto de leche fresca, leche cocida y mantequilla fundida; con intensidad media-baja de sabor, firmeza, humedad y carácter graso. La composición y otras características variaron entre las muestras. El perfil proteico mostró péptidos de 24.0 a 34.7 kDa. Las propiedades fisicoquímicas del queso determinan su perfil sensorial, las preferencias del consumidor, y la aceptación o el rechazo del producto. A partir de las preferencias del consumidor en este estudio se elaboró un modelo fisicoquímico y sensorial del queso Chihuahua, que puede apoyar en la estandarización de la manufactura, calidad y aceptación de este queso. Colegio de Postgraduados 2018-05-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares application/pdf https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1675 Agrociencia; Vol. 52 No. 3 (2018): 1 de abril - 15 de mayo 2018.; 361-378 Agrociencia; Vol. 52 Núm. 3 (2018): 1 de abril - 15 de mayo 2018.; 361-378 2521-9766 1405-3195 spa https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1675/1675
institution COLPOS
collection OJS
country México
countrycode MX
component Revista
access En linea
databasecode rev-agrociencia-mx
tag revista
region America del Norte
libraryname Departamento de documentación y biblioteca de COLPOS
language spa
format Digital
author López-Díaz, José A.
Martínez-Ruiz, Nina del R.
spellingShingle López-Díaz, José A.
Martínez-Ruiz, Nina del R.
SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES
author_facet López-Díaz, José A.
Martínez-Ruiz, Nina del R.
author_sort López-Díaz, José A.
title SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES
title_short SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES
title_full SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES
title_fullStr SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES
title_full_unstemmed SENSORIAL AND PHYSICOCHEMICAL PROFILE OF CHIHUAHUA CHEESE CONSIDERING CONSUMER PREFERENCES
title_sort sensorial and physicochemical profile of chihuahua cheese considering consumer preferences
description The milk industry and its derivatives are an important Mexican productive sector. This agroindustry sector in Chihuahua, Mexico, is one of the most important in the economy of the region. Chihuahua cheese is a dairy product that distinguishes the state. Because of its characteristics, it is the second most commercialized and consumed in the country, after the “panela” cheese. The objective of this study was to assess the sensory, physicochemical characteristics of Chihuahua cheese and its relationship with consumer preferences. Ten trained judges evaluated the odor, taste and mouthfeel attributes on 10 cheese samples produced in Chihuahua. The proximate composition, pH, acidity, sodium content and protein profile were determined. We assessed the preference via preference-ranking and acceptance tests with 120 consumers. The Chihuahua cheese was characterized by its medium to medium-high odor of fresh milk, cooked milk, and melted butter; with mediumlow intensity taste, firmness, moistness and fat character. The composition and other characteristics varied between samples. The protein profile showed peptides from 24.0 to 34.7 kDa. The physicochemical properties of the cheese determine its sensory profile, the consumer preferences, and the acceptance or rejection of the product. From the consumer preferences in this study, we elaborated a physicochemical and sensory profile model of Chihuahua cheese, which can support the standardization of Chichuahua cheese manufacturing, quality and acceptance.
publisher Colegio de Postgraduados
publishDate 2018
url https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1675
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