Typification of a fresh goat cheese of Mexico by path models

Authors : Emmanuel De Jesús RAMÍREZRIVERA, José Manuel JUÁREZBARRIENTOS, Jesús RODRÍGUEZMIRANDA, Pablo DÍAZRIVERA, Lorena Guadalupe RAMÓNCANUL, José Andrés HERRERACORREDOR, María İsabel HERNÁNDEZSERRANO, Erasmo HERMANLARA

Pages : 213-220

View : 19 | Download : 9

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The purpose of this study was to typify goat cheese and determine the relationship among climatic factors, production systems, milk quality, and their impact on the physicochemical, instrumental, and sensory properties and consumer preference by path models. Using the regression partial least square technique coupled to multiple factor analysis, two models were established. These models showed that the production system directly affected the physicochemical quality and indirectly affected instrumental and sensory parameters, which explained the preference and classification of the cheeses. The proposed methodology is expected to generate useful information enabling the establishment of potential fresh goat cheese produced in a specific geographic zone as a distinctive brand.
Keywords : Cheese, physicochemical analysis, sensorial characterization, consumer attitudes, path models