Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

Table 1

Sensory evaluation terms used for evaluation of Chihuahua cheese [13, 14].

Term	Definition	Reference
Cooked	Aromatics associated with cooked milk	Skim milk heated to 85°C for 30 min
Whey	Aromatics associated with fresh whey	Fresh whey
Diacetyl (butyric fat)	Aromatics associated with diacetyl	Diacetyl, 20 ppm
Fruity	Aromatics associated with different fruits	Fresh pineapple, Ethyl hexanoate, 20 ppm
Sulphur	Aromatics associated with sulphurous compounds	Boiled mashed egg
Free fatty acid	Aromatics associated with short-chain fatty acids	Butyric acid 20 ppm
Nutty	The nut-like aromatic associated with different nuts	lightly toasted unsalted nuts, wheat germ, unsalted wheat thins, roasted peanut oil extract
Bitter	Fundamental taste sensation elicited by caffeine, quinine	Caffeine 0.08% in water
Salty	Fundamental taste sensation elicited by salts	Sodium chloride 0.5% in water
Sweet	Fundamental taste sensation elicited by sugars	Sucrose 5% in water
Sour	Fundamental taste sensation elicited by acids	Citric acid 0.08% in water
Umami	Chemical feeling factor elicited by certain peptides and nucleotides	Monosodium glutamate 1% in water
Creamy	Characteristic flavour of cream milk	Cream milk

Concentrated chemical references were prepared in 95% ethanol.