Mexican Chihuahua Cheese: Sensory Profiles of Young Cheese¹

References 

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2. Avsar YK, Karagul-Yuceer Y, Drake MA, Singh TK, Yoon Y, Cadwallader KR. Characterization of nutty flavor in Cheddar cheese. J. Dairy Sci. 2004;87:1999–2010
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3. Bricker AL, Van Hekken DL, Guerrero VM, Gardea AA. Microflora isolated from Mexican Mennonite-style cheeses. Food Prot. Trends. 2005;25:637–640
4. Brown JA, Foegeding EA, Daubert CR, Drake MA, Gumpertz M. Relationships among rheological and sensorial properties of young cheeses. J. Dairy Sci. 2003;86:3054–3067
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5. Dirección General de Normas. Quesos Madurados. Norma Oficial Mexicana. México City, México: Secretaría de Salud; 1994;121-SSA1-1994
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7. Drake MA, Civille GV. Flavor lexicons. Compr. Rev. Food Sci. Food Safety. 2003;2:33–40
8. Drake MA, Gerard PD, Civille GV. Ability of hand evaluation versus mouth evaluation to differentiate texture of cheese. J. Sens. Stud. 1999;14:425–441
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14. Kosikowski FV, Mistry VV. In: 3rd ed.  Kosikowski F editors. Cheese and Fermented Milk Foods. Vol. 1:Westport, CT: LLC; 1997;p. 266
15. Kosikowski FV, Mistry VV. In: 3rd ed.  Kosikowski F editors. Cheese and Fermented Milk Foods. Vol. 2:Westport, CT: LLC; 1997;Page 212
16. Meilgaard M, Civille GV, Carr BT. Descriptive analysis techniques. Sensory Evaluation Techniques. 3rd ed. Boca Raton, FL: CRC Press; 1999;Pages 161–170
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19. Shakeel-Ur-Rehman. , Farkye NY, Considine T, Schaffner A, Drake MA. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese. J. Dairy Sci. 2003;86:1608–1615
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20. Suriyaphan O, Drake MA, Chen XQ, Cadwallader DR. Characteristic aroma components of British farmhouse Cheddar cheese. J. Agric. Food Chem. 2001;49:1382–1387
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21. Tungjaroenchai W, Drake MA, White CH. Influence of adjunct cultures on ripening of reduced fat Edam cheeses. J. Dairy Sci. 2001;84:2117–2124
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22. Tunick, M. H., D. L. Van Hekken, F. J. Molina-Corral, P.M. Tomasula, J. Call, J. Luchansky, and A. A. Gardea. Mexican Chihuahua cheese: Make procedures, composition, protein profiles, and microbiology. Int. J. Dairy Technol. (accepted)
23. Van Hekken DL, Farkye NY. Hispanic cheeses: The quest for queso. Food Technol. 2003;57:32–38
24. Van Hekken, D. L., M.H. Tunick, P. M. Tomasula, F. J. Molina-Corral, and A. A. Gardea. Mexican Chihuahua cheese: Rheology of fresh cheese. Int. J. Dairy Technol. (accepted)