Emmanuel De Jesús RAMÍREZ-RIVERA, José Manuel JUÁREZ-BARRIENTOS, Jesús RODRÍGUEZ-MIRANDA, Pablo DÍAZ-RIVERA, Lorena Guadalupe RAMÓN-CANUL, José Andrés HERRERA-CORREDOR, María İsabel HERNÁNDEZ-SERRANO, Erasmo HERMAN-LARA

Typification of a fresh goat cheese of Mexico by path models

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,

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