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Manchego Cheese (manchego + cheese)

Distribution by Scientific Domains
Chemistry50%

Selected Abstracts

FAT REPLACERS IN LOW-FAT MEXICAN MANCHEGO CHEESE

JOURNAL OF TEXTURE STUDIES, Issue 1 2001
C. LOBATO-CALLEROS
Low-fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low-fat cheese (15 g fat/L milk) without added fat replacer and a full-fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low-fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low-fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full-fat control cheese. No significant difference was found in the sensory characteristics between the full-fat control cheese and the cheese incorporating WPC. [source]

CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING

JOURNAL OF SENSORY STUDIES, Issue 4 2001
MIGUEL ANGEL GONZÁLEZ-VIÑAS
ABSTRACT Manchego cheese is a high-fat pressed ewe's-milk cheese made in Castilla-La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin is 60 days. This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months' ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6,8 months) are required before such changes become appreciated. [source]

Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese

JOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2009
P. Nieto-Arribas
Abstract Aims:, Genotypic and technological characterization of wild lactococci isolated from artisanal Manchego cheese during the ripening process for selection of suitable starter cultures. Methods and Results:, A total of 114 isolates of lactococci were typed using randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). Sixteen distinct RAPD-PCR patterns, at a similarity level of 73%, were obtained. On the basis of species-specific PCR reaction, the isolates were assigned to the species Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris with L. lactis subsp. lactis being predominant at both dairies. Twenty-six isolates were technologically characterized to select those with the best properties. Most of them showed good technological properties although some could produce tyramine. Conclusions:, The presence of coincident genotypes at both dairies has been demonstrated, which would suggest that they are well adapted to the Manchego cheese environment. Interesting differences were found in the technological characterization and the potential role of autochthonous lactococci strains as starter culture has been displayed. Significance and Impact of the Study:, The great economic importance of Manchego cheese encouraged a deeper knowledge of its microbiota, to select strains with the best properties to use as starter cultures in industrial Manchego cheeses, preserving the autochthonous characteristics. [source]

CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING

JOURNAL OF SENSORY STUDIES, Issue 4 2001
MIGUEL ANGEL GONZÁLEZ-VIÑAS
ABSTRACT Manchego cheese is a high-fat pressed ewe's-milk cheese made in Castilla-La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin is 60 days. This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months' ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6,8 months) are required before such changes become appreciated. [source]

Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese

JOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2009
P. Nieto-Arribas
Abstract Aims:, Genotypic and technological characterization of wild lactococci isolated from artisanal Manchego cheese during the ripening process for selection of suitable starter cultures. Methods and Results:, A total of 114 isolates of lactococci were typed using randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). Sixteen distinct RAPD-PCR patterns, at a similarity level of 73%, were obtained. On the basis of species-specific PCR reaction, the isolates were assigned to the species Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris with L. lactis subsp. lactis being predominant at both dairies. Twenty-six isolates were technologically characterized to select those with the best properties. Most of them showed good technological properties although some could produce tyramine. Conclusions:, The presence of coincident genotypes at both dairies has been demonstrated, which would suggest that they are well adapted to the Manchego cheese environment. Interesting differences were found in the technological characterization and the potential role of autochthonous lactococci strains as starter culture has been displayed. Significance and Impact of the Study:, The great economic importance of Manchego cheese encouraged a deeper knowledge of its microbiota, to select strains with the best properties to use as starter cultures in industrial Manchego cheeses, preserving the autochthonous characteristics. [source]

FAT REPLACERS IN LOW-FAT MEXICAN MANCHEGO CHEESE

JOURNAL OF TEXTURE STUDIES, Issue 1 2001
C. LOBATO-CALLEROS
Low-fat Manchego cheeses (15 g fat/L milk) were prepared with three commercial fat replacers consisting of low methoxyl pectin (LMP), whey protein concentrate (WPC) and microparticulated whey protein (MWP). A low-fat cheese (15 g fat/L milk) without added fat replacer and a full-fat cheese (30 g fat/L milk) were prepared as controls. Cheeses were matured thirty days prior to instrumental texture profile analysis, microstructure analysis, and discriminative sensory evaluation. Scanning electron micrographs showed that the low-fat cheeses incorporating the LMP and WPC fat replacers lost the compact and dense protein matrix characteristic of the low-fat control cheese and exhibited hardness, springiness, cohesiveness and chewiness similar to the full-fat control cheese. No significant difference was found in the sensory characteristics between the full-fat control cheese and the cheese incorporating WPC. [source]