Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/25/2004
Publication Date: 8/1/2004
Citation: Tunick, M.H., Van Hekken, D.L., Molina-Corral, F.J., Gardea, A.A. 2004. Effects of seasonality of cheesemilk on the rheology of Mexican Mennonite-style chese. (abstract). American Chemical Society. Paper No. AGFD057.
Technical Abstract: Consumption of Hispanic-style cheeses has increased greatly in the US over the past few years, but little research has been performed on the properties of these cheeses. In this study, samples of fresh semi-hard cheese made by Mennonite communities in Chihuahua were taken at three times of year and evaluated during storage to determine if the rheological properties were affected by the season the cheesemilk was produced. Two brands of cheese made from raw milk and two brands made from pasteurized milk were analyzed by texture profile analysis, torsion gelometry, and small amplitude oscillatory shear. The samples were obtained within 1 wk of manufacture in early winter, mid-spring, and late summer, and the tests were conducted every 4 wk during 16 wk of refrigerated storage. The cheeses made from raw milk exhibited the highest levels of hardness, springiness, shear stress, storage modulus, and loss modulus when manufactured in late summer; these cheeses displayed the lowest cohesiveness and shear strain values. The highest cohesiveness and shear strain were found in the early winter cheeses. The rheological properties of cheeses made from pasteurized milk were not dependent on season, nor were the percentages of moisture, fat, and protein in the pasteurized or raw milk cheeses. The findings indicate that the indigenous bacteria in the raw milk cheese -- which are absent in the pasteurized milk cheese -- are affected by the time of year, which in turn affects the texture of the product.