TYPING AGED GOAT CHEESES PRODUCED IN THE MOUNTAINOUS CENTRAL REGION OF THE STATE OF VERACRUZ, MEXICO
The mountainous central region of the state of Veracruz, Mexico, is recognized for its tradition in the production of aged artisan cheeses made from goats’ milk. Local markets demand this product, but it does not have a commercial brand name and its typical characteristics are unknown. The objective of this study was to type the aged artisan cheeses of this region by concatenating the influence of agroecological factors, production system and milk quality in the color, texture and sensorial properties of the cheeses and consumer preference. The hypothesis was that agroecological conditions, goat handling and “know-how” and “knowing how to produce” generate artisan cheeses with their peculiar characteristics. The cheeses evaluated were artisan goat milk cheeses aged for seven weeks. The variables were microbiological, color, texture, sensorial and preference of 76 consumers. Two completely randomized designs were used with a factorial arrangement of two or three factors. The results were subjected to the PLS-path modeling technique and multiple factorial analysis. The cheeses were safe for consumers. Differences (p£0.05) were found in color, texture, sensorial variables and consumer preference. PLS-path modeling confirmed the hypothesis and gave evidence that the diversified feed of the semi-intensive systems generates the diversity of odors and aromas typical of artisan cheeses and contributed to explaining 55.3 % of consumer preference. Management and feeding of the goats influenced the physical, chemical and sensorial characteristics and the preference of consumers of artisan cheeses. The artisan cheeses of the study showed similarities to others with collective mark, and thus, could be protected with a quality seal.
| Main Authors: | , , , , , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Colegio de Postgraduados
2018
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| Online Access: | https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1651 |
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| Summary: | The mountainous central region of the state of Veracruz, Mexico, is recognized for its tradition in the production of aged artisan cheeses made from goats’ milk.
Local markets demand this product, but it does not have a commercial brand name and its typical characteristics are unknown. The objective of this study was to type the aged artisan cheeses
of this region by concatenating the influence of agroecological factors, production system and milk quality in the color, texture and sensorial properties of the cheeses and consumer
preference. The hypothesis was that agroecological conditions, goat handling and “know-how” and “knowing how to produce” generate artisan cheeses with their peculiar characteristics. The
cheeses evaluated were artisan goat milk cheeses aged for seven weeks. The variables were microbiological, color, texture, sensorial and preference of 76 consumers. Two completely randomized
designs were used with a factorial arrangement of two or three factors. The results were subjected to the PLS-path modeling technique and multiple factorial analysis. The cheeses were safe
for consumers. Differences (p£0.05) were found in color, texture, sensorial variables and consumer preference. PLS-path modeling confirmed the hypothesis and gave evidence that the
diversified feed of the semi-intensive systems generates the diversity of odors and aromas typical of artisan cheeses and contributed to explaining 55.3 % of consumer preference. Management
and feeding of the goats influenced the physical, chemical and sensorial characteristics and the preference of consumers of artisan cheeses. The artisan cheeses of the study showed
similarities to others with collective mark, and thus, could be protected with a quality seal. |
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