Submitted to: American Chemical Society Abstracts
Publication Type: Book / chapter
Publication Acceptance Date: 11/7/2005
Publication Date: 7/7/2006
Citation: Tunick, M.H. 2006. Hispanic Dairy Products. Book Chapter. ACS Natl. Mtg.On Line:http://oasys2.confex.com/acs232nm/techprogram/P1005619.HTM. Interpretive Summary: n/a
Technical Abstract: Hispanic-style cheeses and other dairy products are increasing in popularity in the U.S., prompting research into the chemical basis for their characteristics. Variations in Hispanic-style cheeses arise from differences in their processing parameters, which allow the properties of the cheese to range from hard and strongly flavored (Cotija), through semi-hard and meltable (Asadero, Oaxaca, and Mennonita), to soft and crumbly (Panela, Queso Blanco, Queso Fresco, and Requesón). Other dairy products that are prominent in Hispanic cuisine include creams (Crema Mexicana, Crema Agria, Natas), yogurts (cup, drinkable, and Jocoque), and desserts (Dulce de Leche, ice cream, Tres Leches). The diverse attributes of these products can be defined by the science underlying them.