Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 14, 2004
Publication Date: March 13, 2005
Citation: Tunick, M.H., Van Hekken, D.L. 2005. Chemistry of hispanic dairy products. (abstract). American Chemical Society. Paper No. AGFD090. Technical Abstract: The composition and interactions among proteins, lipids, and carbohydrates are responsible for the structure, flavor, and functionality of dairy foods. 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 the composition, pH, microbial activity, microstructure, and rheology of Hispanic-style cheeses arise from differences in processing parameters, which allow the properties of the cheese to range from hard and strongly flavored (Cotija), through semi-hard and meltable (Asadero and Queso Quesadilla), to soft and crumbly (Panela, Queso Blanco, and Queso Fresco). Unlike typical cheeses, Hispanic-style cheeses contain a significant amount of whey and are often meant to be consumed fresh. Other dairy products which are prominent in Hispanic cuisine include creams, fruit yogurts, and drinkable yogurts, and the properties of these foods are also due to the interactions between their components. The diverse attributes of these products can be defined by the science underlying them.