Physicochemical characterization of Chiapas ethnic cheeses

Physicochemical characterization of Chiapas ethnic cheeses

Nowadays, cream cheeses made in the Costa, Selva and Norte Regions of the State of Chiapas are the best selling cheeses. These cheeses are not produced on a large scale and they are heterogeneous. However, they are well accepted among consumers for their sensory characteristics. The purpose of this...

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Main Authors: Rosado-Zarrabal, Thelma Lucía, Morales-Fernández, Sigfrido David, Velázquez-Méndez, Antonio Magdiel, Wong-Villarreal, Arnoldo, Corzo-González, Hipólito
Format: Online
Language:eng
Published: Universidad Autónoma de Tamaulipas 2013
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/5
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spelling oai:ojs.pkp.sfu.ca:article-52015-09-30T10:10:00Z Physicochemical characterization of Chiapas ethnic cheeses Caracterización fisicoquímica de quesos étnicos del estado de Chiapas Rosado-Zarrabal, Thelma Lucía Morales-Fernández, Sigfrido David Velázquez-Méndez, Antonio Magdiel Wong-Villarreal, Arnoldo Corzo-González, Hipólito cream cheese pH content moisture lipids proteins. queso tipo crema pH humedad grasa proteína Nowadays, cream cheeses made in the Costa, Selva and Norte Regions of the State of Chiapas are the best selling cheeses. These cheeses are not produced on a large scale and they are heterogeneous. However, they are well accepted among consumers for their sensory characteristics. The purpose of this project was to characterize the ethnic cheeses from Chiapas by physicochemical analysis to verify if the characteristics were within the limits of the NMX-F-092-1970 and NOM-243- SSA1-2010 norms. Samples of cream cheese produced in different regions of Chiapas were compiled and analyzed to characterize pH, content moisture, total solids, lipid, protein and ashes content. Then, they were compared with the norms. Results indicated that, except pH, the cream cheese from Costa, Selva and Norte Regions in the State of Chiapas complied with the Mexican Officials Norms, and Costa Region cream cheese was high in ash (4.49 %). However, in relation to fat, solids, moisture and proteins contents, they were equal in the three regions and are therefore cheeses with desirable nutrient value. En la actualidad, los quesos crema producidos en las Regiones Costa, Selva y Norte del estado de Chiapas, son los de mayor comercialización. Estos quesos no son producidos en grandes escalas y son heterogéneos. Sin embargo, tienen buena aceptación entre los consumidores por sus características sensoriales que presentan. El propósito de este proyecto fue la caracterización de los quesos étnicos de Chiapas mediante análisis fisicoquímicos para verificar que éstos cumplieran con las normas NMX-F-092-1970 y NOM-243-SSA1-2010. Se llevó a cabo una recolección de muestras de queso crema que se elaboran en las diferentes regiones del Estado de Chiapas, se realizaron pruebas fisicoquímicas: pH, humedad, sólidos totales, grasa, proteína y cenizas, y se compararon con las normas.Los resultados indicaron que, a excepción del pH, los quesos tipo crema de las regiones Costa, Selva y Norte del Estado de Chiapas se encontraban dentro de las Normas Oficiales Mexicanas, y que la Región Costa fue la que presentó los mayores contenidos de cenizas (4.49 %), sin embargo, en relación a contenidos de grasa, sólidos totales, humedad y proteínas en las tres regiones son iguales, por lo que son quesos con valor nutrimental deseable. Universidad Autónoma de Tamaulipas 2013-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/5 10.29059/cienciauat.v8i1.5 CienciaUAT; Vol. 8 No. 1: July-December 2013; 06-10 CienciaUAT; Vol. 8 No. 1: Julio-Diciembre 2013; 06-10 2007-7858 2007-7521 eng https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/5/8
institution CIENCIA UAT
collection OJS
language eng
format Online
author Rosado-Zarrabal, Thelma Lucía
Morales-Fernández, Sigfrido David
Velázquez-Méndez, Antonio Magdiel
Wong-Villarreal, Arnoldo
Corzo-González, Hipólito
spellingShingle Rosado-Zarrabal, Thelma Lucía
Morales-Fernández, Sigfrido David
Velázquez-Méndez, Antonio Magdiel
Wong-Villarreal, Arnoldo
Corzo-González, Hipólito
Physicochemical characterization of Chiapas ethnic cheeses
author_facet Rosado-Zarrabal, Thelma Lucía
Morales-Fernández, Sigfrido David
Velázquez-Méndez, Antonio Magdiel
Wong-Villarreal, Arnoldo
Corzo-González, Hipólito
author_sort Rosado-Zarrabal, Thelma Lucía
title Physicochemical characterization of Chiapas ethnic cheeses
title_short Physicochemical characterization of Chiapas ethnic cheeses
title_full Physicochemical characterization of Chiapas ethnic cheeses
title_fullStr Physicochemical characterization of Chiapas ethnic cheeses
title_full_unstemmed Physicochemical characterization of Chiapas ethnic cheeses
title_sort physicochemical characterization of chiapas ethnic cheeses
description Nowadays, cream cheeses made in the Costa, Selva and Norte Regions of the State of Chiapas are the best selling cheeses. These cheeses are not produced on a large scale and they are heterogeneous. However, they are well accepted among consumers for their sensory characteristics. The purpose of this project was to characterize the ethnic cheeses from Chiapas by physicochemical analysis to verify if the characteristics were within the limits of the NMX-F-092-1970 and NOM-243- SSA1-2010 norms. Samples of cream cheese produced in different regions of Chiapas were compiled and analyzed to characterize pH, content moisture, total solids, lipid, protein and ashes content. Then, they were compared with the norms. Results indicated that, except pH, the cream cheese from Costa, Selva and Norte Regions in the State of Chiapas complied with the Mexican Officials Norms, and Costa Region cream cheese was high in ash (4.49 %). However, in relation to fat, solids, moisture and proteins contents, they were equal in the three regions and are therefore cheeses with desirable nutrient value.
publisher Universidad Autónoma de Tamaulipas
publishDate 2013
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/5
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