Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 11/6/2004
Publication Date: 8/26/2004
Citation: Olson, D.W., Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J. Gardea, A.A. 2004. Effect of seasonality and pasteurization of the cheesemilk on functional properties of aging Mexican Mennonite Cheese. (abstract). American Chemical Society 228th National Meeting. Paper No. AGFD76.
Technical Abstract: Meltability and sliceability of Mexican Mennonite-style cheeses made from raw or pasteurized milk obtained during different seasons were compared. The cheeses, obtained in the spring, late summer, or winter from four different manufacturers in Chihuahua, Mexico, were analyzed for meltability (Schreiber Melt Test) and sliceability (force required to slice through a sample, TA.XT2 Texture Analyzer with a wire cutter attachment) after 0, 4, 8, 12, and 16 wk of 4ºC storage. The spring and winter raw milk cheeses had the highest meltabilities and the late summer and spring pasteurized milk cheeses had the lowest meltabilities. The late summer raw milk cheeses required significantly higher slicing forces than the other cheeses. Overall, the cheeses had good melting and slicing properties, with seasonality and pasteurization of the cheesemilk affecting the meltability of the cheeses more than the sliceability.