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Volume 89, Issue 10 , Pages 3729-3738 , October 2006

Mexican Chihuahua Cheese: Sensory Profiles of Young Cheese¹

Received 12 December 2005 ,Accepted 28 March 2006.

Flavor variability among the 14 different brands of Chihuahua cheese made with raw milk (brands A–H, J) or pasteurized milk (brands L–N, P, Q); vectors represent flavor descriptors. PC1, first princip

Flavor variability among the 14 different brands of Chihuahua cheese made with raw milk (brands A–H, J) or pasteurized milk (brands L–N, P, Q); vectors represent flavor descriptors. PC1, first principal component; PC2, second principal component.
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Texture variability of the 4 brands of Chihuahua cheese made with raw milk (RM-1 and RM-2) or pasteurized milk (PM-1 and PM-2) and tested at 3 different times of the year (late summer, ls; winter, w;

Texture variability of the 4 brands of Chihuahua cheese made with raw milk (RM-1 and RM-2) or pasteurized milk (PM-1 and PM-2) and tested at 3 different times of the year (late summer, ls; winter, w; and spring, sp). Vectors represent the following texture descriptors: HFm, hand firmness; HSp, hand springiness; HRc, hand rate of recovery; FFm, first-bite firmness; FFr, first-bite fracturability; CBr, chewdown degree of breakdown; CCo, chewdown cohesiveness; CAd, chewdown adhesiveness; CSm, chewdown smoothness; and RSm, residual smoothness of mouth coating. PC1, first principal component; PC2, second principal component.
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