Traditional ranchero Jarocho cheese: a multidisciplinary study from a typicity approach

Abstract

The objective was to integrate the information of the local milk production system, physicochemical and microbiological characteristics of the milk;elaboration process, and physicochemical, microbiological,and sensory characteristics of cheese to establish itstypicity. The manufacturing of the cheesein most of the dairies studied has registered the operation of three generations of families. Variability in their chemical composition, microbiological, colour,textureand sensory was related with time and number of turns during the pressing,amount of added salt and vegetal fat. Cheeses with less pressing time had higher moisturecontent and less proteinand fatcontent.The bacterial counts were related to milk quality tests, training courses and material of containers.These factors also affected the hardness of the cheese. Those with added vegetable fat and with high salt content had the highest hardness.The Hue angle(h°) of the cheeses indicated atonality close to yellow (90°). Difference inchromaticity (C*) canberelated to the use of vegetable fat.Cheeses with higher moisture content were brighter (L*) and had less color saturation.The sensory evaluation showed that the most typical cheeses were perceived in the attributesassalty, milk aroma, and serumand milking smell. Applying sanitationmeasures of milk collection, good cheese manufacturing practices and avoiding the addition of vegetable fat, it could be possiblygettingalegal-commercial protection of the rancheroJarocho cheese.