Composition, Yield, Texture, and Sensory Characteristics of Mexican White Cheese

Abstract

Manufacturing procedures and compositional parameters for three Mexican white cheese varieties were characterized. Two varieties were manufactured by the same procedure, utilizing milk containing either 1.0 or 2.2% fat, lactic acid, and rennet. They had an open texture and were moist and almost rubbery. The third cheese was manufactured from milk with 1.0% fat, lactic acid bacteria culture, and rennet. This cheese had a dry, crumbly, and open texture. Yields were calculated based on percent recovery of total milk solids, gram cheese per gram casein, and gram cheese per 100 g milk. The highest yield was associated with 2.2% fat plus lactic acid regardless of the method used to calculate yield. Cheese made with culture had the lowest yield. Sensory evaluation by Hispanic and Anglo-American taste panels was conducted to determine acceptability. Mexican cheese containing 2.2% fat and lactic acid had the highest mean score and the variety made with 1% fat plus culture was the least acceptable. Cheese made with 1% fat plus culture was gummier, chewier, harder, and more brittle than cheese made with 1.0 or 2.2% fat plus lactic acid. Varieties made with 1.0 and 2.2% milk fat plus lactic acid exhibited similar texture characteristics. The Mexican white cheese methods investigated show promise for development of marketable products. Ease of manufacture, high yield characteristics, and good acceptability by Anglo-American and Hispanic individuals were favorable characteristics of these cheese varieties. © 1986, American Dairy Science Association. All rights reserved.