Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk

Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat...

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Bibliographic Details
Main Authors: Jesús Alberto Mezo-Solís, Víctor Manuel Moo-Huchin, Adriana Sánchez-Zarate, Manuel Gonzalez-Ronquillo, Raciel Javier Estrada-León, Rodrigo Ibáñez, Paula Toro-Mujica, Alfonso J. Chay-Canul, Einar Vargas-Bello-Pérez
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Foods
Subjects:
pelibuey ewes
sensory properties
manchego cheese
ripening
proteolysis
Online Access:https://www.mdpi.com/2304-8158/9/11/1666

Internet

https://www.mdpi.com/2304-8158/9/11/1666

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