Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

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Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese

Ruvalcaba‐Gómez, José M; Ruiz‐Espinosa, Héctor; Arteaga‐Garibay, Ramón I; Rojas‐López, Marlon; Amador‐Espejo, Genaro G; Anaya‐Esparza, Luis M; Delgado‐Macuil, Raúl J

International journal of dairy technology, 20/May , Volume: 73, Issue: 2

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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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