Rheology and texture of commercial queso fresco cheeses made from raw and pasteurized milk

Journal of Food Quality

Volumn 33, Issue SUPPL. 1, 2010, Pages 204-215

  Tunick, Michael H ^a   Van Hekken, Diane L ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMER EXPECTATIONS; FAT CONTENTS; LOWER HARDNESS; MANUFACTURING PROCEDURE; ME-XICO; PASTEURIZED MILK; RAW MILK;

PASTEURIZATION; RHEOLOGY; SHEAR STRESS; STRENGTH OF MATERIALS;

SHEAR STRAIN;

EID: 77956528459     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00331.x     Document Type: Article

References (23)

1. Official Methods of Analysis 2000, AOAC INTERNATIONAL, 17th, Ed., Vol. I, AOAC International, Gaithersburg, MD
2. Beuvier E, Buchin S. Raw milk cheeses. Cheese: Chemistry, Physics and Microbiology 2004, 337-345. Fox PF, Mcsweeney PLHCogan TMGuinee TP. In, 3rd, Ed., Vol. 1, eds.) pp., Elsevier Academic Press, New York, NY
3. Buffa MN, Trujillo AJ, Pavia M, Guamis B. Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk. Int. Dairy J. 2001, 11:927-934.
4. Title 21. 2007, CODE OF FEDERAL REGULATIONS, Revised April 1, 2007
5. Dean MR, Berridge NJ, Mabbit LA. Microscopical observations on Cheddar cheese and curd. J. Dairy Res. 1959, 26:77-86.
6. Foegeding EA. Rheological properties of whey protein isolate gels determined by torsional fracture and stress relaxation. J. Texture Studies 1992, 23:337-348.
7. Gomez MJ, Rodriguez E, Gaya P, Nuñez M, Medina M. Characteristics of Manchego cheese manufactured from raw and pasteurized ovine milk and with defined-strain or commercial mixed-strain starter cultures. J. Dairy Sci. 1999, 82:2300-2307.
8. Hwang CH, Gunasekaran S. Measuring crumbliness of some commercial Queso Fresco-type Latin American cheeses. Milchwissenschaft 2001, 56:446-450.
9. Kosikowski FV, Mistry VV. Analysis. Cheese and Fermented Milk Foods 1997, 212. Kosikowski FV, In, 3rd, Ed., Vol. 2, ed.) p, LLC, Westport, CT
10. Macdonald PDM, Whitwam RE, Boggs JD, Maccormack JN, Anderson KL, Reardon JW, Saah JR, Graves LM, Hunter SB, Sobel J. Outbreak of listeriosis among Mexican immigrants as a result of consumption of illicitly produced Mexican-style cheese. Clin. Infect. Dis. 2005, 40:677-682.
11. Pastorino AJ, Hansen CL, Mcmahon DJ. Effect of pH on the chemical composition and structure-function relationships of Cheddar cheese. J. Dairy Sci. 2003, 86:2751-2760.
12. Path J. Hispanic cheeses: A promising new market for the specialty cheesemaker. UW Dairy Pipeline 1991, 3(4):1-4.
13. Roefs SPFM, Van Vliet T, Van Den Bijgaart HJCM, De Groot-Mostert AEA, Walstra P. Structure of casein gels made by combined acidification and rennet action. Neth. Milk Dairy J. 1990, 44:159-188.
14. Sandra S, Stanford MA, Meunier Goddick L. The use of high-pressure processing in the production of Queso Fresco cheese. J. Food Sci. 2004, 69:153-158.
15. SAS/STAT 9.1 User's Guide 2004, SAS INSTITUTE, SAS Inst., Inc., Cary, NC
16. Torres-Llanez MJ, Vallejo-Cordoba B, DÍAz-Cinco ME, Mazorra-Manzano MA, GonzÁLez-CÓRdova AF. Characterization of the natural microflora of artisanal Mexican Fresco cheese. Food Control 2006, 17:683-690.
17. Truong VD, Daubert CR. Textural characterization of cheeses using vane rheometry and torsion analysis. J. Food Sci. 2001, 66:716-721.
18. Tunick MH. Rheology of dairy foods that gel, stretch, and fracture. J. Dairy Sci. 2000, 83:1892-1898.
19. Tunick MH, Malin EL, Smith PW, Shieh JJ, Sullivan BC, Mackey KL, Holsinger VH. Proteolysis and rheology of low fat and full fat Mozzarella cheeses prepared from homogenized milk. J. Dairy Sci. 1993, 76:3621-3628.
20. Tunick MH, Van Hekken DL. Torsion gelometry of cheese. J. Dairy Sci. 2002, 85:2743-2749.
21. Tunick MH, Van Hekken DL, Cooke PH, Malin EL. Transmission electron microscopy of Mozzarella cheeses made from microfluidized milk. J. Agric. Food Chem. 2002, 50:99-103.
22. Van Hekken DL, Farkye NY. Hispanic cheeses: The quest for Queso. Food Technol. 2003, 57(1):32-38.
23. Young J. Ethnic cheese perceptions. Food Prod. Des. 2008, 18(10):48-54.