|VAN HEKKEN, DIANE|
|Vallejo-Cordoba, Belinda - CIAD, HERMOSILLO, MEX.|
|Gonzalez-Cordova, Aaron - CIAD, HERMOSILLO, MEX.|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 17, 2007
Publication Date: September 10, 2008
Citation: Tunick, M.H., Van Hekken, D.L., Vallejo-Cordoba, B., Gonzalez-Cordova, A.F. 2008. TEXTURE, RHEOLOGY, AND MICROSTRUCTURE OF QUESO FRESCO FROM THE U.S. AND MEXICO. Meeting Abstract. Technical Abstract: In the US, Queso Fresco must be made from pasteurized milk (PM). The texture of the resulting cheese is perceived by some consumers to be inferior to the traditional variety made from raw milk (RM). Texture profile analysis (TPA), torsion gelometry, and small amplitude oscillatory shear analysis were therefore used to compare Queso Fresco cheeses made in Mexico from RM or PM, and in the US from PM. The microstructure and relatively low values for TPA cohesiveness, torsion shear strain, elastic modulus, and viscous modulus indicated that RM and PM cheeses were both crumbly. RM cheeses, which contained more moisture, displayed higher TPA cohesiveness and were more rubbery than PM cheeses. The torsion shear stress decreased as fat content increased in all samples, and the shear strain decreased as the pH increased in the Mexican cheeses. An understanding of the differences between RM and PM Queso Fresco should lead to the production of PM Queso Fresco that meets consumer expectations.