Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

Abstract

Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.

Keywords: artisanal cheese; physicochemical characteristics; sensory analysis.

Figure 1

Flowchart for Poro cheese making process.

Figure 2

Average graph of storage modules (G’) and loss modules (G’’) for the five Poro cheese factories: (♦) QP1, (▲) QP2, (●) QP3, (✕) QP4 and (■) QP5.

Figure 3

Principal components graphic for Poro cheese sensory attributes (loads) and cheeses (scores).

Figure 4

Poro cheese external preference map.

Figure 5

Average bacterial population in Poro cheese (Log CFU/g).

Figure 6

PCR-TTGE analysis of V3 16S rRNA fragments from Poro cheese samples, from 2 productions QP1 and QP3.