Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk

Abstract

In this research, we evaluated the effects of different frequencies (25 and 45 kHz) and times (15 and 30 min) of high-intensity ultrasound (HIU) applied to fresh raw milk on the textural properties of Oaxaca cheese. When HIU was applied for 15 min, the cheese melting time was reduced by up to 23.4 s compared to the control. The cheeses produced with ultrasonicated milk at 45 kHz presented larger melting and exudate areas. They were softer, but consumer acceptability was lower. Frequencies of 25 and 45 kHz (15 or 30 min) reduced the temperature of the solid–liquid transition by 1.9–3.6 °C and 0.6–1.8 °C, respectively, compared to controls. Consequently, the melting time in ultrasonicated cheese was significantly reduced. The strands were perfectly aligned and well organized in the direction of stretching with 25 kHz ultrasonication. In addition, these cheeses were more consistent, chewy, and rubbery. Consequently, they were preferred and more accepted in flavor, aroma, and texture, with high general acceptability. HIU is a promising technology to improve the textural and rheological properties of Oaxaca cheese made with raw milk, as HIU produced cheeses with better sensory acceptability by consumers and with a high melting capacity and thread formation.