Cargando…

Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analy...

Descripción completa

Detalles Bibliográficos
Autores principales:	Villalobos-Chaparro, Sarai, Salas-Muñóz, Erika, Gutiérrez-Méndez, Néstor, Nevárez-Moorillón, Guadalupe Virginia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi 2018
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6323473/ https://www.ncbi.nlm.nih.gov/pubmed/30675494 http://dx.doi.org/10.1155/2018/8494105

Ejemplares similares

Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations
por: Sánchez-Gamboa, Cristina, et al.
Publicado: (2018)

Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese
por: Venegas-Ortega, María Georgina, et al.
Publicado: (2020)

Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture
por: Chacón-Flores, Nidia Aracely, et al.
Publicado: (2023)

In Vitro Antibacterial Activity of Hibiscus sabdariffa L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat
por: Márquez-Rodríguez, Ana Selene, et al.
Publicado: (2020)

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk †
por: González Ariceaga, Citlalli Celeste, et al.
Publicado: (2019)

Effect of ph and salt gradient on the autolysis of Lactococcus lactis strains
por: Ramírez-Nuñez, Jennifer, et al.
Publicado: (2011)

Foodborne Pathogen Assessment in Raw Milk Cheeses
por: Costanzo, Nicola, et al.
Publicado: (2020)

Pathogenic bacteria in cheese, raw and pasteurised milk
por: Bastam, Mahsa Morovati, et al.
Publicado: (2021)

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles
por: Nájera-Domínguez, Carolina, et al.
Publicado: (2022)

Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk
por: Dalzini, Elena, et al.
Publicado: (2014)

Behaviour of Non-O157 STEC and Atypical EPEC during the Manufacturing and Ripening of Raw Milk Cheese
por: Rios, Edson A., et al.
Publicado: (2020)

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
por: Pellegrino, Luisa, et al.
Publicado: (2021)

Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities
por: Linares-Morales, José Rafael, et al.
Publicado: (2020)

Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing
por: Park, Wonseo, et al.
Publicado: (2019)

Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms
por: Stefanou, Constantine-Richard, et al.
Publicado: (2022)

Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese
por: Inácio, Rita S., et al.
Publicado: (2022)

Detection and characterization of Bifidobacterium crudilactis and B. mongoliense able to grow during the manufacturing process of French raw milk cheeses
por: Delcenserie, Veronique, et al.
Publicado: (2013)

Behaviour of Escherichia Coli O157:H7 During the Manufacture and Ripening of an Italian Traditional Raw Goat Milk Cheese
por: Cosciani-Cunico, Elena, et al.
Publicado: (2014)

Characterization of the fungal microflora in raw milk and specialty cheeses of the province of Quebec
por: Lavoie, Karine, et al.
Publicado: (2011)

Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk
por: Milani, Christian, et al.
Publicado: (2019)

A Mechanistic Study of the Antiaging Effect of Raw-Milk Cheese Extracts
por: Cardin, Guillaume, et al.
Publicado: (2021)

Hygiene and Safety of Hard Cheese Made from Raw Cows’ Milk
por: Sakaridis, Ioannis, et al.
Publicado: (2022)

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
por: Scudino, Hugo, et al.
Publicado: (2022)

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
por: Guzmán, José Luis, et al.
Publicado: (2020)

Ripening of Sudanese Braided (Muddaffara) Cheese Manufactured from Raw or Pasteurized Milk: Effect of Heat Treatment and Salt Concentration on the Physicochemical Properties
por: Altahir, Mohamed O. E., et al.
Publicado: (2014)

Goat Paratuberculosis: Experimental Model for the Evaluation of Mycobacterium Persistence in Raw Milk Cheese
por: Pagliasso, Giulia, et al.
Publicado: (2021)

Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga
por: Lucchini, Rosaria, et al.
Publicado: (2018)

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
por: Bettera, Luca, et al.
Publicado: (2023)

High Heat Treatment of Goat Cheese Milk. The Effect on Sensory Profile, Consumer Acceptance and Microstructure of Cheese
por: Miloradovic, Zorana, et al.
Publicado: (2021)

Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends
por: Lee, Na-Kyoung, et al.
Publicado: (2015)

Influence of Culture Media Formulated with Agroindustrial Wastes on the Antimicrobial Activity of Lactic Acid Bacteria
por: Linares-Morales, José R., et al.
Publicado: (2022)

Histamine and Tyramine in Chihuahua Cheeses during Shelf Life: Association with the Presence of tdc and hdc Genes
por: Campos-Góngora, Eduardo, et al.
Publicado: (2023)

Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses
por: Fuka, Mirna Mrkonjić, et al.
Publicado: (2013)

Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing
por: Castellanos-Rozo, José, et al.
Publicado: (2020)

Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry
por: Delcenserie, Véronique, et al.
Publicado: (2011)

Occurrence of Staphylococcus aureus on Farms with Small Scale Production of Raw Milk Cheeses in Poland
por: Rola, Jolanta G., et al.
Publicado: (2016)

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis
por: Estrada, Olaia, et al.
Publicado: (2019)

A Combined Metabolomic and Metagenomic Approach to Discriminate Raw Milk for the Production of Hard Cheese
por: Bellassi, Paolo, et al.
Publicado: (2021)

Enterococci from Raw-Milk Cheeses: Current Knowledge on Safety, Technological, and Probiotic Concerns
por: Terzić-Vidojević, Amarela, et al.
Publicado: (2021)

Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters
por: Huerta-Jimenez, Mariana, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_ojbdlflianc7va8vbf9tmg6mnr