PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE
Dairy and Functional Foods Research
2012 Annual Report
1. Streamlining the manufacture of fresh Hispanic-style cheese. Queso Fresco (QF) is the most popular of the Hispanic-style cheeses made in the U.S. last year, yet it has a high incidence of food safety recalls. One potential point of post-pasteurization bacterial contamination is the time-consuming milling step that is traditionally included to ensure that the QF crumbles easily. ARS researchers at Wyndmoor, Pennsylvania completed a study of their modified cheesemaking protocol for QF and showed that the milling step could be omitted from the manufacture of QF with minimal impact on the quality traits. Cheesemakers and consumers will benefit by omitting this time-consuming milling step as it removes a potential point of contamination and reduces the cost of QF manufacture.
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