Alimentos  
Artículo arbitrado  
Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature  
cheese models  
Análisis del perfil de textura de queso Fresco y queso  
Chihuahua utilizando modelos de queso miniatura  
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,2  
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NÉSTOR GUTIÉRREZ-MÉNDEZ , NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS  
Recibido: Agosto 9, 2012  
Aceptado: Febrero 27, 2013  
Abstract  
Resumen  
In this study are described the protocols for the manufacture of  
miniature version of Fresh and Chihuahua cheese. But also, it  
was analyzed the usefulness of these miniature cheeses  
determining instrumental Texture Profile Analysis (TPA). Portions  
of 250g of pasteurized milk were used for the manufacture of  
miniature Fresh-type and Chihuahua-type cheeses. The miniature  
cheeses had 4 cm of diameter with a range weight of 28g  
En este trabajo se expone la utilización de micro quesos,  
elaborados bajo condiciones controladas de laboratorio, para  
analizar el perfil de textura (TPA) en queso Fresco y queso  
Chihuahua. La elaboración del queso Fresco y queso Chihuahua  
en miniatura se realizó a partir de porciones de 250g de leche.  
Una vez concluido el proceso de elaboración, se obtuvieron  
quesos de 4 cm de diámetro con un peso de 28g (queso Fresco)  
y 22g (queso Chihuahua). Los quesos miniatura tuvieron el  
tamaño adecuado para realizar el TPA; se obtuvieron tres  
muestras de cada queso miniatura. La composición de los mini-  
quesos, así como las propiedades de textura fue similar a lo  
observado en muestras comerciales de queso Fresco y queso  
Chihuahua. Por lo que estos quesos miniatura pueden ser  
utilizados para realizar una gran cantidad de pruebas evaluando  
nuevos ingredientes y su efecto sobre la textura del queso  
Fresco y del queso Chihuahua; ahorrando una cantidad  
considerable de espacio, tiempo y dinero.  
(Fresh cheese) to 22g (Chihuahua cheese). Miniature cheeses  
had the proper size to perform TPA, obtaining three cheese  
samples from each miniature cheese. The composition and texture  
characteristics of miniature cheeses were similar than the  
observed in commercial Fresh and Chihuahua cheeses. Miniature  
cheeses can be used for the assessment of new ingredients  
and their effect on the cheese texture, saving space, time and  
costs.  
Keywords: mini-cheeses protocol, cheese texture, Fresh  
cheese, Chihuahua cheese.  
Palabras clave: protocolo mini-quesos, textura del queso,  
queso Fresco, queso Chihuahua.  
Introduction  
owadays, there is a growing interest in the development of new dairy products.Anumber  
of new ingredients and technologies from around the world are helping to improve the  
manufacture of cheese. Some examples of ingredients are the cheese-ripening enzymes,  
N
lactic acid bacteria that produces exo-polisaccharides, acidulants (like sodium acid sulfate), anti-  
caking agents and enzymes that improve the cheese yield.  
_
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________________________________  
Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. Circuito Universitario, Campus II. Chihuahua, Chih. México.  
Dirección electrónica del autor de correspondencia: ngutierrez@uach.mx.  
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65  
•
Vol. VII, No. 2 • Mayo-Agosto 2013 •  
NÉSTOR GUTIÉRREZ-MÉNDEZ, NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS: Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature cheese models  
Recently, there also have been widely  
explored new products for cheese added with  
ingredients or modified to produce a benefit for  
health. Some examples of these products are  
the low-fat, and low-salt cheeses, and the  
cheeses added with functional ingredients like  
vitamins, minerals, probiotics, prebiotics, soluble  
dietary fiber and omega-3 fatty acids (Pszczola,  
results obtained with this probe give different  
texture notes that have good correlation with the  
obtained by sensory methods (Bourne, 1978;  
Bourne, 2004). The instrumental TPA was  
developed 40 years ago and it is a very popular  
and used method not only in research but also  
in the industry as quality control of the food  
texture (Pons and Fiszman, 1996). Currently,  
the instrumental TPA remains to be among the  
most broadly used instrumental measurement  
for cheese-texture evaluation (Gunasekaran and  
Ak, 2003).  
2006; Johnson et al., 2009). Nevertheless, one  
of the main concerns in the use of new  
ingredients or technologies for the manufacture  
of cheese is the possible change in its texture  
characteristics.  
The assessment of new ingredients or  
changes in the manufacture procedures over  
the cheese texture usually requires the  
production of experimental cheeses. Sometimes  
due to the number of treatments and its  
corresponding replicates the experiments use  
to be, even on a pilot scale, expensive, time-  
consuming, require large space for its storage,  
and use to be of low reproducibility (Shakeel-  
Ur-Rehman et al., 2001). Some alternatives for  
the production of cheese on a pilot scale have  
been suggested for different uses. Salles and  
others (1995) reported a cheese model for  
evaluation of sensory attributes and flavor  
compounds. Milesi et al. (2007) reported the use  
of mini soft cheeses for monitoring microbial  
populations and proteolysis during the cheese  
ripening. Shakeel-Ur-Rehman et al. (1998)  
described the methodology for the manufacture  
of miniature cheese with similar composition  
and flavor of Cheddar cheese. This miniature  
cheese has been used for the assessment of  
the proteolytic activity and the heat resistance  
of some lactic acid bacteria (Shakeel-Ur-  
Rehman et al., 1999; Jeanson et al., 2003).  
Hynes et al. (2000) modified the methodology  
of Shakeel-Ur-Rehman et al. (1998) to produce  
a miniature washed-curd cheese, under  
controlled microbiological conditions. These  
authors used this methodology for testing single  
bacterial strains in a washed-curd cheese  
environment. Nevertheless, almost all the  
cheese models described have been used for  
microbiology or sensory studies, but have been  
scarcely used for texture analysis.  
The cheese texture is influenced by the  
ingredients used for its manufacture (composition  
and heat treatment of the milk, lactic acid bacteria  
used, type of coagulant, addition of gums, etc.),  
the manufacturing procedures (acidification rate  
of the milk and curd, cutting size, stirring and  
stretching conditions of the curd, washing steps,  
etc.), the chemical composition of the cheese  
(
water, protein and fat content, pH, calcium,  
sodium and phosphate content, etc.) and the  
conditions of ageing (time and temperature,  
residual enzyme activity, relative humidity, etc.)  
(Lucey et al., 2003).  
The texture, along with the flavor and  
appearance of the food are the main factors in  
the sensory acceptability of a food product  
(Bourne, 2004). According to Bourne (2002) the  
food texture is defined as …»that group of  
physical characteristics that arise from the  
structural elements of the food, are sensed  
primarily by the tactile perception, are related to  
the deformation, disintegration, and flow of the  
food under a force, and are measured objectively  
by functions of mass, time and distance»….  
The texture in the food can be measured by  
sensory tests like descriptive sensory analysis  
with trained judges, and by using instrumental  
methods (Bourne, 2004; Foegeding et al.,  
2
011). One of the most used instrumental  
methods for solid food is the Texture Profile  
Analysis (TPA). In this method, a sample of food  
is compressed and decompressed two times,  
imitating the first two chews on a food. The  
66  
• Vol. VII, No. 2 • Mayo-Agosto 2013 •  
NÉSTOR GUTIÉRREZ-MÉNDEZ, NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS: Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature cheese models  
In this study are described the protocols for  
the manufacture of miniature version of two of  
the most consumed cheeses in Mexico and USA  
by the Hispanic community, the Fresh and  
Chihuahua cheese. This miniature Fresh and  
Chihuahua cheeses were compared in  
composition and texture with commercial  
samples of Fresh and Chihuahua cheese, to  
assess its usefulness determining the texture  
of these kinds of cheeses by instrumental TPA.  
Lactococcus lactis spp. lactis, Lactococcus lactis  
spp. cremoris and Lactococcus lactis spp. lactis  
biovar diacetylactis (Choozit, Danisco, Niebüll,  
Germany). The milk was incubated for one hour  
at 32 ºC and afterward added with 100μL of CaCl2  
6.6 M and 13.75μL of chymosin, Chy-Max (Chr  
Hansen, Horsholm, Denmark). After one hour of  
incubation at 32 ºC, the coagulum was cut with a  
3
stainless-steel spatula in small cubes of 0.8 cm ,  
held for 10 minutes and then stirred at 150 rpm  
for 60 minutes in an orbital shaker. The whey was  
drained, and the curd was warmed to 38 ºC in a  
water bath (IsoTemp 210, Fisher Sci, Iowa, USA)  
until the pH reached 5.6. Then the curd was  
salting with 1% NaCl (w/w) and transferred into  
polypropylene tubes (4.3 cm diameter and 9 cm  
height). The tubes were centrifuged at 1700 x g  
for 30 minutes at room temperature. The expelled  
whey was drained and the curd was centrifuged  
again for 60 minutes at 1700 x g. Mini cheeses  
were removed from the tubes, and stored in  
refrigeration unpacked at 4 ºC and 75% Relative  
Humidity (RH) for 48 hours. Finally, mini cheeses  
were wiped with tissue paper, packed in hermetic  
polyethylene bags (16.5 cm x 14.9 cm) and stored  
at 3 °C for one week before its analysis (Figure 1).  
Materials and Methods  
Manufacture of miniature Fresh-type cheese.  
Portions of 250g of standardized (3% fat)  
milk were placed in four glass beakers of 500  
mL and pasteurized at 63 °C for 30 minutes.  
The milk portions were cooled at 32 °C and  
added with 100μL of a CaCl solution 6.6 M.  
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Afterward, 13.75μL of chymosin (Chy-Max, Chr  
Hansen, Horsholm, Denmark) was added to the  
milk and incubated (incubator Shel Lab, Oregon,  
USA) by one hour at 32 °C. The coagulum  
formed was cut with a stainless-steel spatula  
3
(
0.8 cm width) in small cubes of 0.8 cm , held  
for 10 minutes and then stirred at 150 rpm for  
0 minutes in an orbital shaker (DS-500, VWR,  
6
Compositional Analysis  
USA). The whey was drained, and the curd was  
salting with 1% NaCl (w/w). The curd was  
transferred into polypropylene tubes with flat  
bottom (4.3 cm diameter and 9 cm height) and  
centrifuged (Thermo IEC, Centra CL3R, USA)  
at 1700 x g for 15 minutes at room temperature.  
The whey expelled was drained and the curd  
was centrifuged again at 1700 x g for 30 minutes.  
After further whey drainage, mini cheeses were  
removed from the tubes, wiped with tissue paper  
and packed in hermetic polyethylene bags (16.5  
cm x 14.9 cm). Mini cheeses were stored in  
refrigeration at 3 °C for two days before its  
analysis (see Figure 1).  
Composition of the milk was determined with  
an ultrasound analyzer MA250 (MilkTech, Miami,  
USA). The pH was obtained by theAOAC method  
981.12 (1998), placing the electrode of the pH  
meter (Pinnacle, Corning, New York, USA) in  
contact with the curd or grated cheese. Moisture  
and protein content were determined by theAOAC  
methods 926.08 and 991.22. The fat content was  
determined by the Gerber method using a Roeder  
butyrometer (Kirk et al., 2000).  
Determination of instrumental Texture Profile  
Analysis.  
Texture properties were determined in Fresh-  
type and Chihuahua-type miniature cheeses, as  
well as in samples of commercial brands of  
Chihuahua and Fresh cheese. Texture profile  
analysis (TPA) was conducted using aTA.XTplus  
Texture analyzer (Stable Micro System, London,  
England). TPA was performed using a cylinder  
Manufacture of miniature Chihuahua-type cheese.  
Portions of 250 g of standardized (3% fat) milk  
were placed in four glass beakers of 500 mL and  
pasteurized at 63 °C for 30 minutes. Milk portions  
were cooled at 32 °C and inoculated with a  
freeze-dried starter culture that contained  
67  
•
Vol. VII, No. 2 • Mayo-Agosto 2013 •  
NÉSTOR GUTIÉRREZ-MÉNDEZ, NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS: Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature cheese models  
Figure 1. General procedures for the manufacture of Fresh-type and Chihuahua-type miniature cheeses.  
68  
• Vol. VII, No. 2 • Mayo-Agosto 2013 •  
NÉSTOR GUTIÉRREZ-MÉNDEZ, NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS: Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature cheese models  
flat-ended probe (P/2 SL) of 2.5 cm of diameter.  
Three cylindrical sections (1.2 cm diameter and  
moisture and neutral pH of the Fresh cheese allow  
the growth of different microorganisms (even at  
low temperatures) during its storage, acidifying  
the pH of the cheese. The pH variability among  
the samples of the different brands of Fresh  
cheese and the miniature cheeses could be due  
to differences in the time of manufacture before  
its analysis. Nevertheless, in general, it was  
observed that the composition of the different  
Fresh cheese brands, and the miniature Fresh-  
type cheeses were similar than the reported by  
other authors (Table 1) for Fresh cheese  
(VanHakken and Farkye, 2003).  
1
1
.5 cm height) from each cheese sample (Figure  
) were compressed by 75% twice using a  
crosshead speed of 0.05 cm/sec. The second  
compression was delayed 5 seconds from the  
first compression. Cheese samples were allowed  
to equilibrate at room temperature (25 ºC) prior  
to testing. Hardness, fracturability, adhesiveness,  
springiness and cohesiveness were calculated  
by the software instrument called Texture  
Exponent (Stable Micro System, London,  
England).  
Statistical analysis.  
Miniature Chihuahua cheeses showed a  
lower weight (22 ± 0.98g) and height (1.8 cm)  
than the observed in the miniature Fresh  
cheeses. The fat contents of the miniature  
Chihuahua cheeses were the same that the  
observed in the samples of the four brands of  
Chihuahua cheese. The protein content of  
miniature Chihuahua-type cheeses was equal to  
three of the four commercial samples of  
Chihuahua cheese. However, the moisture  
content was significantly higher in the miniature  
cheeses, and the second brand (Table 1) than  
the observed in the other three brands of  
Chihuahua cheese. Chihuahua cheese is a  
semi-hard product made from either raw milk or  
pasteurized milk by the Mennonite communities  
settled in the state of Chihuahua, Mexico. The  
main compositional difference between  
Chihuahua cheese and Cheddar cheese is the  
high moisture content, usually as high as 45%  
(Gutierrez-Mendez and Nevarez-Moorillón, 2009).  
The difference in moisture content among the  
Chihuahua cheese brands assessed in this study  
(Table 1) is probable due to differences in the  
process methods or the ripening time of each  
cheese. The miniature cheeses had only seven  
days of ripening and thus, high moisture content,  
whereas some brands of Chihuahua cheese use  
to ripen the cheese at least one month. As well  
as miniature Fresh cheeses, the miniature  
Chihuahua cheeses had similar compositional  
characteristics than the reported for Chihuahua  
cheese brands (Gutierrez-Mendez and Nevarez-  
Moorillón, 2009).  
A completely randomized design was used  
to compare rheological and proximal data  
obtained from the mini cheeses with the  
information acquired from samples of Fresh and  
Chihuahua cheese brands.Additionally, aTukey  
test was performed for multiple-comparison of  
means. On the other hand, a principal  
component analysis (PCA) using a correlation  
matrix was carried out to determine similarities  
or clusters among the cheese samples. PCA  
was obtained with the data collected from the  
TPA and compositional analysis. These  
analyses were performed using the Minitab  
Release 14.12.0 software (Minitab Inc. USA).  
Results and Discussion  
Composition of miniature cheeses.  
Miniature Fresh cheeses had an average size  
of 4 cm of diameter and 2.0 cm of height, with a  
weight of 28 ± 1.04 g. The fat content of miniature  
Fresh cheeses was the same that the observed  
in the three brands of Fresh cheese. However,  
their protein and moisture content was similar to  
two of the three brands of Fresh cheese (Table  
1). The pH of miniature Fresh cheeses and the  
samples of the different Fresh cheese brands  
were statistically different. Fresh cheese is a  
curd-like product with high moisture (46-57%)  
and low fat (18-29%) content and a nearly neutral  
pH (6.1). The shelf life of this type of cheese is  
only of two weeks in refrigeration (VanHekken and  
Farkye, 2003; Walstra et al., 2006). The high  
69  
•
Vol. VII, No. 2 • Mayo-Agosto 2013 •  
NÉSTOR GUTIÉRREZ-MÉNDEZ, NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS: Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature cheese models  
Table 1. Summary of the composition observed in commercial samples of Fresh and Chihuahua cheeses and miniature Fresh-type  
and Chihuahua-type cheeses.  
Fat  
%)  
Protein  
(%)  
Moisture  
(%)  
CHEESE TYPE  
pH  
(
Fresh-type miniature cheeses  
Fresh cheese (Brand 1)  
16.13 ± 1.93 a  
18.25 ± 1.50 a  
18.63 ± 1.11 a  
16.50 ± 1.91 a  
18-29  
17.18 ± 2.57 b  
19.24 ± 3.07 ab  
22.87 ± 1.19 a  
15.72 ± 0.90 b  
17-21  
54.92 ± 1.01 a  
50.60 ± 1.78 b  
54.73 ± 0.66 a  
55.63 ± 0.73 a  
46-57  
6.00 ± 0.02 b  
5.91 ± 0.02 c  
6.33 ± 0.06 a  
5.84 ± 0.06 d  
6.1  
Fresh cheese (Brand 2)  
Fresh cheese (Brand 3)  
Fresh cheese*  
Chihuahua-type miniature cheeses  
Chihuahua cheese (Brand 1)  
Chihuahua cheese (Brand 2)  
Chihuahua cheese (Brand 3)  
Chihuahua cheese (Brand 4)  
27.25 ± 2.99 b  
28.75 ± 2.22 ab  
30.75 ± 2.06 a  
27.00 ± 2.16 b  
27.00 ± 1.41 b  
21-36  
24.43 ± 1.42 a  
25.97 ± 0.80 a  
24.18 ± 2.21 a  
20.42 ± 1.30 b  
23.63 ± 0.61 a  
22-28  
42.3 ± 1.44 a  
37.54 ± 1.43 b  
43.34 ± 0.70 a  
37.50 ± 0.73 b  
38.74 ± 0.41 b  
33-45  
5.35 ± 0.05 c  
5.43 ± 0.02 b  
5.23 ± 0.01 d  
5.48 ± 0.02 a  
5.50 ± 0.01 a  
5.0-5.5  
Chihuahua cheese**  
a,b,c,d,  
Superscripts with different letter in the same column indicate significant differences (p < 0.05).  
Composition of commercial Fresh cheeses reported by VanHekken and Farkye (2003).  
*
*
*Composition of commercial Chihuahua cheeses reported by Gutierrez-Mendez and Nevarez-Moorillón (2009).  
Texture profile of miniature cheeses.  
(CCP) is undissolved. When the pH is lowered  
the CCP dissolves, increasing salt bridges  
between caseins and swelling; modifying the  
texture properties of the cheese (Lucey et al.,  
The fracturability (force observed at the first  
significant break during the first compression  
cycle) of miniature Fresh cheeses was equal to  
the observed in all the commercial brands of  
Fresh cheese (Table 2). Nevertheless, also  
miniature Fresh cheeses were similar, at least  
in two of the three brands of Fresh cheese, in  
hardness (peak force during the first  
compression), adhesiveness (work necessary  
to pull the compressing plunger away from the  
sample), springiness (the height that food  
recovers), chewiness (work necessary for a  
double compression) and cohesiveness  
2003; VanHekken and Farkye, 2003).  
The miniature Chihuahua cheeses  
presented the same hardness and adhesiveness  
than three of the four brands of Chihuahua  
cheese analyzed (Table 2). The springiness of  
the miniature cheeses was similar to the brands  
four and one, but different to the brands two and  
three. In contrast, the values of chewiness of the  
miniature Chihuahua cheeses were similar to the  
brands two and three but different to the brands  
one and four. The Chihuahua cheese is  
described as being a cross between Cheddar  
and brick cheese, but some rheological  
similarities to Colby and Havarti cheese have  
been reported. Chihuahua cheese requires  
similar force for fracture as fresh Cheddar  
cheese, but tolerates deformation similar to  
Colby cheese and has shear rigidity like Havarti  
(Bourne, 1978). During the manufacture of Fresh  
cheese, the curd is finely milled and salted,  
producing a crumbly texture in the cheese  
(VanHekken and Farkye, 2003). Because of this,  
with a small load the cheese matrix can be  
fractured. Fresh cheeses do not melt when  
heated, because at the pH of this kind of cheese  
(6.1) almost all the colloidal calcium phosphate  
70  
• Vol. VII, No. 2 • Mayo-Agosto 2013 •  
NÉSTOR GUTIÉRREZ-MÉNDEZ, NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS: Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature cheese models  
and brick cheeses (Tunick et al., 2007; Van  
Hekken et al., 2007; Tunick et al., 2008).  
cheeses; probably, because its higher protein  
content (Table 1) and acidic pH (6.3), but also  
due to differences in its cohesiveness and  
chewiness (Table 2). On the other hand,  
miniature Chihuahua-type cheeses were similar  
to Chihuahua cheeses of brand one, two and  
three. However, Chihuahua cheeses of brand  
four had different characteristics. The main  
differences observed in the cheeses of brand  
four were the high adhesiveness, and the low  
values of chewiness and cohesiveness. These  
results suggest that Chihuahua cheese of brand  
four perhaps were added with an additional  
ingredient like gum.  
The texture of the cheese is produced by a  
complex interaction of different factors like  
cheese composition, manufacturing and  
ripening conditions (Lucey et al., 2003). For this  
reason, it is normal to observe coincidences and  
differences between the commercial cheese  
samples and the miniature cheeses.  
Nevertheless, to know if miniature cheeses were  
similar to their corresponding commercial  
versions, it was performed a multivariate  
analysis, considering all the responses of the  
TPA and the compositional analysis. From the  
PCA, the first principal component (PC1) had  
an eigenvalue of 5.45, which explain 54.5% of  
the total data variability. The second and third  
principal components (PC2 and PC3) had  
eigenvalues of 1.54 and 1.28. In Figure 2a, all  
the cheese samples, including the commercial  
Fresh and Chihuahua cheeses as well as the  
miniature Fresh-type and Chihuahua-type  
cheeses, were plotted using their scores from  
the PCA. Miniature Fresh-type cheeses have  
similar characteristics to the Fresh cheese of  
brand one. The Fresh cheeses of brand two  
were slightly different from the other Fresh  
In Figure 2b, vectors represent a graphical  
display of the loading for the variables used in  
the PCA. The variables of cohesiveness,  
hardness and chewiness had similar loads than  
the variables of protein and fat content, indicating  
that changes in fat and protein content will affect  
these texture variables. This observation is  
related to the described by Gunasekaran and  
Ak (2003), that a reduction in fat content  
produces an increase in the hardness of the  
cheese. In contrast, the adhesiveness and  
springiness showed similar loads that the pH  
and the moisture.  
Table 2. Texture profile analysis (TPA) of commercial Fresh cheese and Chihuahua cheese samples, and miniature Fresh-type and  
Chihuahua-type cheeses.  
Hardness  
N)  
Fracturability  
(N)  
Adhesiveness  
(N.s)  
Springiness  
(mm)  
Chewiness  
(mJ)  
CHEESE TYPE  
Cohesiveness  
(
Fresh-type miniature cheeses  
Fresh cheese (Brand 1)  
7.59 ± 0.59 a  
6.84 ± 0.79 a  
6.60 ± 0.51 a  
4.50 ± 0.58 b  
14.81 ± 2.55 a  
23.84 ± 2.36 b  
9.27 ± 0.96 a  
11.76 ± 2.30 a  
9.29 ± 2.00 a  
2.54 ± 0.41 a  
4.07 ± 3.53 a  
1.99 ± 3.44 a  
3.81 ± 0.58 a  
5.48 ± 1.78 a  
ND  
0.20 ± 0.08 a  
0.10 ± 0.02 a  
0.03 ± 0.01 b  
0.27 ± 0.02 a  
0.26 ± 0.16 a  
0.19 ± 0.26 a  
0.18 ± 0.10 a  
0.05 ± 0.07 a  
0.67 ± 0.12 b  
6.79 ± 0.80 a  
7.61 ± 0.37 a  
8.65 ± 0.44 b  
6.76 ± 0.48 a  
4.54 ± 1.25 a  
6.71 ± 1.29 ab  
7.04 ± 0.49 b  
8.05 ± 0.36 b  
5.78 ± 0.50 ab  
9.98 ± 0.56 ab  
12.53 ± 1.83 b  
22.62 ± 2.17 c  
7.19 ± 1.43 a  
34.69 ± 2.75 b  
64.28 ± 2.48 c  
27.14 ± 5.85 b  
26.91 ± 7.93 ab  
13.09 ± 2.92 a  
0.26 ± 0.04 a  
0.24 ± 0.02 a  
0.40 ± 0.02 b  
0.23 ± 0.01 a  
0.62 ± 0.02 d  
0.38 ± 0.01 c  
0.52 ± 0.02 b  
0.28 ± 0.02 a  
0.24 ± 0.02 a  
Fresh cheese (Brand 2)  
Fresh cheese (Brand 3)  
Chihuahua-type miniature cheeses  
Chihuahua cheese (Brand 1)  
Chihuahua cheese (Brand 2)  
Chihuahua cheese (Brand 3)  
Chihuahua cheese (Brand 4)  
ND  
10.59 ± 3.26 a  
6.39 ± 0.56 a  
Mean value ± standard deviation; n=3. ND = not detected.  
a,b,c,d  
Superscripts with different letters in the same column, for the same type of cheese, indicate statistically significant differences (P<0.05).  
71  
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NÉSTOR GUTIÉRREZ-MÉNDEZ, NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS: Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature cheese models  
Figure 2. (a) Principal component analysis obtained from the variables of composition and texture of Chihuahua cheeses, Fresh  
cheeses and mini-cheese versions of Fresh and Chihuahua cheeses; (b) Graphical display of the loadings of the variables used  
for the principal component analysis.  
72  
• Vol. VII, No. 2 • Mayo-Agosto 2013 •  
NÉSTOR GUTIÉRREZ-MÉNDEZ, NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS: Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature cheese models  
JOHNSON, M. E., Kapoor, R., McMahon, D. J., McCoy, D. R., &  
Conclusion  
Norasimmon, R. G. 2009. Reduction of sodium and fat levels in  
natural and processed cheese: scientific and technological  
aspects. Comprehensive Reviews in Food Science and Food  
The composition and texture characteristics  
of the miniature cheeses were similar to the  
obtained in the samples of commercial Fresh and  
Chihuahua cheeses. For this reason, miniature  
Fresh-type and Chihuahua-type cheeses could  
be used for the assessment of texture or  
changes in texture by addition or modification of  
ingredients; saving space, time and costs.  
Safety, 8, 250-268.  
KIRK, R. S., Sawyer, R., & Egan, H. 2000. Composición y Análisis  
de Alimentos de Pearson. México: Grupo Patria Cultural S.A.  
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LUCEY, J. A., Johnson, M. E., & Horne, D. S. 2003. Perspectives  
on the basis of the rheology and texture properties of cheese.  
Journal of Dairy Science, 86, 2725-2743.  
MILESI, M. M., Candioti, M., & Hynes, E. 2007. Mini soft cheese as  
a simple model for biochemical studies on cheese-making and  
ripening. LWT, 40, 1427-1433.  
PONS, M., & Fiszman, S. M. 1996. Instrumental texture profile  
analysis with particular referente to gelled systems. Journal  
of Texture Studies, 27, 597-624.  
PSZCZOLA, D. E. 2006. Choosing cheese ingredients. Food  
Technology, 12, 68-76.  
Acknowledgements  
The authors wish to thank PROMEP-SEP  
(Programa de Mejoramiento del Profesorado–  
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P., & Lequere, J. L. 1995. Production of cheese model for  
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Secretaría de Educación Pública) for the financial  
support (PROMEP/103-5/09/4149) of this work.  
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Cite this article as follows:  
Gutiérrez-Méndez, N., N. Trancoso-Reyes y M. Yarely Leal-Ramos. 2013: Texture profile analysis of Fresh  
cheese and Chihuahua cheese using miniature cheese models. TECNOCIENCIA Chihuahua 7(2): 65-74.  
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Vol. VII, No. 2 • Mayo-Agosto 2013 •  
NÉSTOR GUTIÉRREZ-MÉNDEZ, NALLELI TRANCOSO-REYES Y MARTHA YARELY LEAL-RAMOS: Texture profile analysis of Fresh cheese  
and Chihuahua cheese using miniature cheese models  
Resúmenes curriculares de autor y coautores  
NÉSTOR GUTIÉRREZ MÉNDEZ. Ingeniero Agroindustrial por la Universidad Autónoma del Estado de Hidalgo (UAEH), con maestría en  
Ciencia y Tecnología de Alimentos por la Universidad Autónoma de Chihuahua (UACH) y doctorado en Ciencia de los Alimentos por  
el Centro de Investigación en Alimentación y Desarrollo (CIAD). Actualmente se desempeña como profesor investigador en la  
Facultad de Ciencias Químicas de la Universidad Autónoma de Chihuahua. Participa en los programas de licenciatura y en el  
posgrado en Ciencia y Tecnología de Alimentos. Ha sido ganador en dos ocasiones del Premio Nacional en Ciencia y Tecnología de  
Alimentos. Actualmente miembro del Sistema Nacional de Investigadores Nivel I.  
NALLELI TRANCOSO REYES. Terminó su licenciatura en 2009, año en que le fue otorgado el título de Ingeniero Bioquímico por el Instituto  
Tecnológico de Durango (ITD). Realizó su posgrado en la Facultad de Ciencias químicas de la UniversidadAutónoma de Chihuahua,  
donde obtuvo el grado de Maestro en Ciencias en el área de Tecnología de alimentos. Ha participado en 3 ponencias en congresos  
y ha sido reconocida con el premio Nacional en Ciencia y Tecnología de Alimentos Coca-Cola 2011, en la categoría Profesional en  
Tecnología de Alimentos.  
MARTHA YARELY LEAL RAMOS. Terminó su licenciatura en 2001, año en que le fue otorgado el título de Ingeniero Químico opciónAlimentos  
por la Facultad de Ciencias Químicas de la Universidad Autónoma de Chihuahua (UACH). Realizó su posgrado en Chihuahua,  
México, donde obtuvo el grado de Maestro en Ciencias en Tecnología de Alimentos en 2005 por la Universidad Autónoma de  
Chihuahua, y el grado de Doctor en Filosofía en el área de alimentos cárnicos en 2012 por la Universidad Autónoma de Chihuahua.  
Desde 2010 labora en la Facultad de Ciencias Químicas de la UACH y posee la categoría de Académico titular B. Ha solicitado su  
ingreso al Sistema Nacional de Investigadores en 2013. Su área de especialización es sobre tecnologías emergentes para el  
procesamiento de alimentos, entre ellos la carne.  
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