Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 12, 2009
Publication Date: August 16, 2009
Citation: Guo, L., Van Hekken, D.L., Tomasula, P.M., Tunick, M.H., Shieh, J.J. 2009. Effect of salt on the functional and rheological properties of fresh Queso Fresco. [abstract]. Technical Abstract: Queso Fresco (QF), a high-moisture fresh Hispanic-style cheese, typically contains 1.5 to 2.0% salt that gives it a distinct salty flavor and helps control spoilage microorganisms. This study investigated the contribution of salt to the functional and rheological properties of QF to provide the basis for developing a low-salt version acceptable by consumers. QF was manufactured from pasteurized, homogenized milk using a commercial procedure; dry curds were salted at levels of 0, 0.5, 1, 1.5, 2 and 2.5%. The functional and rheological properties were determined after 5-8d of storage at 4'. At all salt levels, QFs were bright white and didn’t melt when heated. Decreasing the salt content resulted in higher pH (6.5 versus 6.1), lower viscoelastic properties and lower shear rigidity. The results will be useful in developing low-sodium Hispanic-style cheeses with optimum quality and food safety.