Physicochemical and sensory properties of Adobera, a genuine, understudied Mexican raw‐milk cheese, were explored by analysing commercial samples from different manufacturers and seasons. Composition‐wise, Adobera could be considered a fresh cheese with a high moisture content (42.5%), although its relatively low water activity (0.953) and pH (5.14) and high free amino acid content (0.46 mmol/g, dry basis) could indicate otherwise. Instrumental texture corresponded to that of a semifirm cheese, while its colour was whitish‐to‐ivory. Both texture and composition were significantly affected by sampling season and cheese composition, while some attributes of sensory acceptability significantly varied with brand.

中文翻译：

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真正的墨西哥奶酪Los Altos de Jalisco的手工Adobera奶酪的质地，理化和感官特性

通过分析来自不同制造商和季节的商业样品，探索了Adobera（一种真正的，未经研究的墨西哥生乳奶酪）的理化和感官特性。成分方面，Adobera可以被认为是水分含量高（42.5％）的新鲜奶酪，尽管它的水分活度（0.953）和pH值（5.14）相对较低，游离氨基酸含量高（以干基计为0.46 mmol / g）可能表明相反。器皿质地与半坚硬的奶酪相对应，而其颜色则为偏白的象牙色。采样季节和奶酪成分对质地和成分都有显着影响，而感官可接受性的某些属性随品牌而显着不同。