Texture profile analysis of Fresh cheese and Chihuahua cheese using miniature cheese models

Análisis del perfil de textura de queso Fresco y queso Chihuahua utilizando modelos de queso miniatura

Autores/as

  • Néstor Gutiérrez-Méndez Universidad Autónoma de Chihuahua
  • Nalleli Troncoso-Reyes Universidad Autónoma de Chihuahua
  • Martha Yareli Leal-Ramos Universidad Autónoma de Chihuahua

DOI:

https://doi.org/10.54167/tch.v7i2.660

Palabras clave:

mini-cheeses protocol, cheese texture, Fresh cheese, Chihuahua cheese

Resumen

Abstract

In this study are described the protocols for the manufacture of miniature version of Fresh and Chihuahua cheese. But also, it was analyzed the usefulness of these miniature cheeses determining instrumental Texture Profile Analysis (TPA). Portions of 250g of pasteurized milk were used for the manufacture of miniature Fresh-type and Chihuahua-type cheeses. The miniature cheeses had 4 cm of diameter with a range weight of 28g (Fresh cheese) to 22g (Chihuahua cheese). Miniature cheeses had the proper size to perform TPA, obtaining three cheese samples from each miniature cheese. The composition and texture characteristics of miniature cheeses were similar than the observed in commercial Fresh and Chihuahua cheeses. Miniature cheeses can be used for the assessment of new ingredients and their effect on the cheese texture, saving space, time and costs.

Resumen

En este trabajo se expone la utilización de micro quesos, elaborados bajo condiciones controladas de laboratorio, para analizar el perfil de textura (TPA) en queso Fresco y queso Chihuahua. La elaboración del queso Fresco y queso Chihuahua en miniatura se realizó a partir de porciones de 250g de leche. Una vez concluido el proceso de elaboración, se obtuvieron quesos de 4 cm de diámetro con un peso de 28g (queso Fresco) y 22g (queso Chihuahua). Los quesos miniatura tuvieron el tamaño adecuado para realizar el TPA; se obtuvieron tres muestras de cada queso miniatura. La composición de los mini- quesos, así como las propiedades de textura fue similar a lo observado en muestras comerciales de queso Fresco y queso Chihuahua. Por lo que estos quesos miniatura pueden ser utilizados para realizar una gran cantidad de pruebas evaluando nuevos ingredientes y su efecto sobre la textura del queso Fresco y del queso Chihuahua; ahorrando una cantidad considerable de espacio, tiempo y dinero.

Palabras clave: protocolo mini-quesos, textura del queso, queso Fresco, queso Chihuahua.

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Publicado

2020-10-31

Cómo citar

Gutiérrez-Méndez, N., Troncoso-Reyes, N., & Leal-Ramos, M. Y. (2020). Texture profile analysis of Fresh cheese and Chihuahua cheese using miniature cheese models: Análisis del perfil de textura de queso Fresco y queso Chihuahua utilizando modelos de queso miniatura. TECNOCIENCIA Chihuahua, 7(2), 65–74. https://doi.org/10.54167/tch.v7i2.660
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Número

Vol. 7 Núm. 2 (2013): Tecnociencia Chihuahua Vol. 7 Núm. 2 (2013)

Sección

Alimentos

Métrica