A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments

作者：Jimenez Maroto L A; Lopez Hernandez A; Borneman D L; Rankin S A^*

来源：Journal of Dairy Science, 2016, 99(4): 2680-2693.

DOI：10.3168/jds.2015-10112

• Hispanic cheese
• sensory
• canonical discriminant analysis

Anecdotal information suggests that some Hispanic consumers may consider US-made Hispanic cheeses as having a general lack of authenticity compared with those made in their countries of origin. To characterize the potential differences, samples of fresh, pasta filata, and aged Hispanic cheeses were acquired from both the United States (total n = 39) and countries of origin (total n = 30) purchased from Mexico, Central America (Costa Rica and El Salvador), and the Caribbean (Puerto Rico). The proximate composition, microbial counts, melt profile, and sensory characteristics were evaluated and compared in country-of-origin cheeses and the US-made counterparts. The presence of Listeria spp. was confirmed for 1 Mexican aged cheese sample and 6 cheese samples from Central America (3 fresh, 2 pasta filata, and 1 aged). The chemical composition, melt profile, and sensory characteristics of fresh and pasta filata US Hispanic cheeses were not significantly different from their Mexican counterparts. Likewise, the chemical composition and melt profile of US aged Hispanic cheeses was not significantly different from the aged Mexican cheeses, but sensory characteristics varied among all aged cheeses. These results demonstrate the similarities and differences among US fresh, pasta filata, and aged Hispanic cheeses relative to their counterparts made in the countries of origin.

• 出版日期2016-4