Oaxaca cheese: flavour, texture and their interaction in a Mexican traditional pasta filata type cheese

Figures & data

Figure 1. Oaxaca cheese sample.

Figura 1. Muestra de queso Oaxaca.

Figure 2. Manufacture process of Oaxaca cheese flow chart made in Aculco, Mexico (Courtesy of M. De Oca-Flores et al., 2009).

Figura 2. Diagrama de flujo del proceso de elaboración de queso Oaxaca en Aculco, México (Cortesía de M. De Oca-Flores et al., 2009).

Table 1. Physicochemical composition of the 11 Oaxaca cheese samples (results are mean values from duplicate analysis).
Tabla 1. Composición fisicoquímica de las once muestras de queso Oaxaca (los resultados son el promedio de duplicados).

Parameter	Salt (%)	Acidity (g lactic acid kg^−1)	Protein (%)	Fat (%)	Moisture (%)
Average	1.75	4.44	28.40	22.17	35.99
Standard error	0.38	1.59	2.52	1.39	1.43
Coefficient of variation	21.52	35.88	8.88	6.28	3.99
Upper confidence interval (α = 0.05)	2.49	7.56	33.34	24.90	38.81
Lower confidence interval (α = 0.05)	1.01	1.32	23.45	19.44	33.18

Figure 3. Flavour profile of traditional Oaxaca cheese elaborated with non-pasteurized milk.

Figura 3. Perfil de sabor de queso Oaxaca tradicional elaborado con leche no pasteurizada.

Table 2. Principal component weight matrix (after Varimax rotation) for terms generated to describe Oaxaca cheese flavour.
Tabla 2. Matriz de componentes principales (después de aplicar rotación Varimax) para los términos generados para describir el sabor del queso Oaxaca.

	PC
1	2	3	4
Descriptor	Fermented	Caramel-cooked	Salty-creamy	Acid	Estimated communality
Sweet	0.666*	0.601*	0.207	−0.132	0.865
Salty	−0.043	−0.064	0.684*	0.523	0.747
Sour	0.338	0.661*	0.044	0.257	0.619
Acid	0.055	0.068	−0.020	0.919*	0.853
Creamy	0.228	0.562	0.698*	0.013	0.855
Fatty	0.382	0.059	0.647*	−0.155	0.592
Buttery	0.766*	0.513	0.188	0.016	0.886
Fermented	0.860*	0.225	0.041	0.088	0.800
Smoked	0.836*	0.298	0.159	0.124	0.828
Burnt milk	0.386	0.699*	−0.033	−0.074	0.644
Caramelized	0.322	0.831*	0.034	0.010	0.796
Watery	0.146	0.831*	0.414	0.017	0.884
Mouldy	0.622*	0.232	0.518	−0.053	0.712
Cowy	0.827*	0.328	0.278	−0.052	0.872
Cumulative explained variance (%)	51.881	62.228	70.729	78.311
Note: *Values higher than 0.6 are considered statistically significant.Nota: valores superiores a 0.6 se consideran estadísticamente significativos.

Figure 4. Significant linear correlations between sensory and instrumental textures.

Figura 4. Correlación lineal significativa entre la textura sensorial e instrumental.

Figure 5. Canonical correlation of Oaxaca cheese (A: all the sensory attributes included; B: only significant sensory attributes included).

Figura 5. Correlación canónica de queso Oaxaca (A: incluyendo todos los atributos sensoriales; B: incluyendo únicamente los atributos sensoriales de mayor significancia).