|Hnosko, Jonathan - U.OF NEBRASKA,LINCOLN|
|Van Hekken, Diane|
|Clark, Stephanie - WASH ST UNIV, PULLMAN, WA|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: February 22, 2008
Publication Date: October 30, 2008
Citation: Hnosko, J., Van Hekken, D.L., Clark, S. 2008. Latin American cheeses. In: Costello, M., Drake, M.A., Bodyfelt, F., editors. The Sensory Evaluation of Dairy Products. 2nd edition. New York, NY: Springer. p. 489-504. Technical Abstract: Latin American (or Hispanic-style) cheeses are a category of cheeses that were developed in Mexico, Latin America, and the Caribbean and have become increasingly popular in the U.S. Although research has been conducted on some of the cheeses, quantitative information on the quality traits of most Latin American cheeses is limited, especially information on flavor and texture. Understanding the manufacturing and quality traits of the cheeses provides guidance to the industry to give the consumer safe, uniform, and high quality cheeses. Sensory evaluation of flavor and texture is essential for determination of consumer acceptability and preference. This chapter describes the compositional, manufacturing, and quality properties (such as sensory flavor and texture, and rheology) of six of the most popular Latin American cheeses found in the U.S. and discusses areas for future research. The cheeses covered in this chapter are Queso Fresco, Queso Blanco, Queso Chihuahua, Oaxaca, Manchego, and Cotija.