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Open AccessArticle

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

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Biomolecular Engineering Laboratory, University of Lorraine, F-54518 Nancy, France
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Departamento de Zootecnia, Universidad Autónoma Chapingo, Carretera México-Texcoco km 38.5, Texcoco CP 56230, Mexico
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Department of Biosciences, COMSATS University Islamabad, Park road, Tarlaikalan, Islamabad 45550, Pakistan
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University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan
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Department of Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan
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Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Out Fall Road, Civil Lines, Lahore 54000, Pakistan
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Stress Immunity Pathogens Laboratory, University of Lorraine, EA7300 Nancy, France
*
Authors to whom correspondence should be addressed.
The article is part of the Ph.D. thesis of Citlalli Celeste Gonzalez Ariceaga.
Foods 2019, 8(10), 509; https://doi.org/10.3390/foods8100509
Received: 26 September 2019 / Revised: 9 October 2019 / Accepted: 11 October 2019 / Published: 17 October 2019
(This article belongs to the Section Dairy)
Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process. View Full-Text
Keywords: artisanal cheese; physicochemical characteristics; sensory analysis artisanal cheese; physicochemical characteristics; sensory analysis
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González Ariceaga, C.C.; Afzal, M.I.; Umer, M.; Abbas, S.; Ahmad, H.; Sajjad, M.; Parvaiz, F.; Imdad, K.; Imran, M.; Maan, A.A.; Khan, M.K.I.; Ullah, A.; Hernández-Montes, A.; Aguirre-Mandujano, E.; Villegas de Gante, A.; Jacquot, M.; Cailliez-Grimal, C. Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods 2019, 8, 509.

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