Assessing the yield, microstructure, and texture properties of miniature Chihuahua-type cheese manufactured with a phospholipase A1 and exopolysaccharide-producing bacteria

Chihuahua cheese or Mennonite cheese is one of the most popular and consumed cheeses in Mexico and by the Hispanic community in the United States. According to local producers the yield of Chihuahua cheese ranges from 9 to 9.5 kg of cheese from 100 kg of milk. Cheese yield is a crucial determinant of profitability in cheese-manufacturing plants; therefore, different methods have been developed to increase it. In this work, a miniature Chihuahua-type cheese model was used to assess the effect of a phospholipase A(1) (PL-A(1)) and exopolysaccharide (EPS)-producing bacteria (separately and in combination) on the yield, microstructure, and texture of cheese. Four different cheeses were manufactured: cheese made with PL-A(1), cheese made with BPS-producing bacteria, cheese with both PL-A(1) and BPS-producing bacteria, and a cheese control without PL-A(1) or BPS-producing bacteria. The compositional analysis of cheese was carried out using methods of AOAC International (Washington, DC). The actual yield and moisture-adjusted yield were calculated for all cheese treatments. Texture profile analyses of cheeses were performed using a texture analyzer. Micrographs were obtained by electron scanning microscopy. Fifty panelists carried out sensorial analysis using ranking tests. Incorporation of EPS-producing bacteria in the manufacture of cheese increased the moisture content and water activity. In contrast, the addition of PL-A(1) did not increase fat retention or cheese yield. The use of BPS alone improved the cheese yield by increasing water and fat retention, but also caused a negative effect on the texture and flavor of Chihuahua cheese. The use of EPS-producing bacteria in combination with PL-A(1) improved the cheese yield and increased the moisture and fat content. The cheeses with the best flavor and texture were those manufactured with PL-A(1) and the cheeses manufactured with the combination of PL-A1 and BPS-producing culture.