Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are diferences in taste and aroma as compared with traditional manufacturing. Tis work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in fve cheese dairies at two diferent seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed diferences between dairies, and whey was diferent among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For favour descriptors, bitter perception was diferent between dairies and seasons (P<0.01). Salty and creamy cheese was also diferent among dairies (P<0.01). A Principal Component Analysis for diferences among dairies and sampling season demonstrated that the frst three components accounted for 90% of the variance; variables were more afected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profle can be described as a semi-matured cheese with a bitter favour, slightly salted, and with a cream favour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season infuence on favour and aroma characteristics.