Typification of a fresh goat cheese of Mexico by path models

Authors

EMMANUEL J. RAMÍREZ-RIVERA
JOSÉ M. JUÁREZ-BARRIENTOS
JESÚS RODRÍGUEZ-MIRANDA
PABLO DÍAZ-RIVERA
LORENA G. RAMÓN-CANUL
JOSÉ A. HERRERA-CORREDOR
MARÍA I. HERNÁNDEZ-SERRANO
ERASMO HERMAN Y LARA

DOI

10.3906/vet-1605-66

Abstract

The purpose of this study was to typify goat cheese and determine the relationship among climatic factors, production systems, milk quality, and their impact on the physicochemical, instrumental, and sensory properties and consumer preference by path models. Using the regression partial least square technique coupled to multiple factor analysis, two models were established. These models showed that the production system directly affected the physicochemical quality and indirectly affected instrumental and sensory parameters, which explained the preference and classification of the cheeses. The proposed methodology is expected to generate useful information enabling the establishment of potential fresh goat cheese produced in a specific geographic zone as a distinctive brand.

Keywords

Cheese, physicochemical analysis, sensorial characterization, consumer attitudes, path models

First Page

213

Last Page

220

Recommended Citation

RAMÍREZ-RIVERA, EMMANUEL J.; JUÁREZ-BARRIENTOS, JOSÉ M.; RODRÍGUEZ-MIRANDA, JESÚS; DÍAZ-RIVERA, PABLO; RAMÓN-CANUL, LORENA G.; HERRERA-CORREDOR, JOSÉ A.; HERNÁNDEZ-SERRANO, MARÍA I.; and LARA, ERASMO HERMAN Y (2017) "Typification of a fresh goat cheese of Mexico by path models," Turkish Journal of Veterinary & Animal Sciences: Vol. 41: No. 2, Article 11. https://doi.org/10.3906/vet-1605-66
Available at: https://journals.tubitak.gov.tr/veterinary/vol41/iss2/11