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United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING METHODS FOR HISPANIC-STYLE CHEESES WITH UNIQUE FUNCTIONAL PROPERTIES Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Protein & Sensory Analysis to Characterize Mexican Chihuahua Cheeses     Reprint Icon - (Peer Reviewed Journal)
Paul, M., Nunez, A., Van Hekken, D.L., Renye Jr, J.A. 2012. PROTEIN & SENSORY ANALYSIS TO CHARACTERIZE MEXICAN CHIHUAHUA CHEESES. Journal of Food Science and Technology. DOI: 10.1007/s13197-012-0868-8.
Effect of salt on microbiology and proteolysis of Queso Fresco cheese during storage - (Peer Reviewed Journal)
Guo, L., Van Hekken, D.L., Tomasula, P.M., Tunick, M.H., Huo, G. 2012. Effect of salt on microbiology and proteolysis of Queso Fresco cheese during storage. Milchwissenschaft. 67(1):74-77.
Mexican Queso Chihuahua: functional properties of aging cheese - (Peer Reviewed Journal)
Olson, D.W., Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F., Gardea, A. 2011. Mexican Queso Chihuahua: functional properties of aging cheese. Journal of Dairy Science. 94(9):4292-4299.
Activation energy measurements of cheese - (Abstract Only)
Tunick, M.H. 2010. Activation energy measurements of cheese [abstract]. American Chemical Society National Meeting. AGFD 232.
Molecules to Mozzarella: the Chemistry of Cheese - (Abstract Only)
Tunick, M.H. 2010. MOLECULES TO MOZZARELLA: THE CHEMISTRY OF CHEESE. Meeting Abstract. AGFD:232.
Rheological and microstructural changes in Queso Fresco during storage - (Abstract Only)
Tunick, M.H., Van Hekken, D.L. 2009. Rheological and microstructural changes in Queso Fresco during storage. American Chemical Society National Meeting. AGFD 130.
Last Modified: 10/24/2014
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