Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers

Clark, Stephanie; Warner, H.; Luedecke, L.O.

doi:10.1177/108201320100700210

Cited by 18 publications

(4 citation statements)

References 5 publications

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“…Current production of Queso Fresco in the U.S.A. uses pasteurized milk with commercial starter cultures and includes a cooking step not used during traditional production of the cheese. Although some U.S.-produced Queso Fresco-style cheeses have been considered acceptable by Hispanic consumers (Clark et al 2001), producers of traditional Queso Fresco prefer the organoleptic qualities of cheeses produced using raw milk over pasteurized milk and selected starter cultures. However, recent work on other artisanal cheeses has focused on the identification of the indigenous bacterial species to identify generally recognized as safe (GRAS) species that can serve as specific starter cultures or adjunct cultures to better replicate the traditional characteristics of raw-milk cheeses (Marino et al 2003;Bricker et al 2005;Ortigos et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Microflora Isolated From Queso Fresco Made From Raw and Pasteurized Milk*

Renye

Somkuti

Vallejo-Córdoba

et al. 2008

Journal of Food Safety

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This study characterized the microflora present in four Queso Fresco‐style cheeses made from raw milk (RM) and two cheeses made from pasteurized milk (PM) obtained directly from six different producers in Mexico. Microbial isolates were initially analyzed on 8 different selective media and further analyzed by 16S rRNA gene sequence analysis. Sequence analysis identified Lactococcus lactis ssp. lactis as an isolate growing on M17 agar in four cheese samples. L. lactis ssp. lactis was the only lactic acid bacterium identified which is traditionally used as a cheese starter culture. Sequence analysis of isolates from MRS medium supplemented with vancomycin identified Leuconostoc mesenteroides in all six cheese samples. A high number of coliforms, enterococci and coagulase‐positive staphylococci were identified in all RM cheeses. The numbers of total coliform species were lower in both PM samples (by 2 log10), but the numbers of staphylococci were lower in only one sample (by 3 log10). The numbers of enterococci were high in both PM samples, and sequence analysis identified Enterococcus faecium as the only enterococcal species isolated from all six cheeses. These results suggest that L. lactis ssp. lactis, L. mesenteroides and E. faecium are species that may contribute to the organoleptic qualities of Queso Fresco‐style cheeses analyzed in this study. PRACTICAL APPLICATIONS This work was performed to define the natural microflora present in traditional‐style Queso Fresco in order to identify bacterial species that may contribute to the organoleptic qualities of the cheese. Identification and enumeration of the “generally regarded as safe” (GRAS) lactic acid bacteria may allow for the development of new culture blends for the production of Queso Fresco using pasteurized milk, while maintaining the desired qualities of the raw milk varieties. In addition, bacteria recovered from the raw milk cheeses may be novel strains offering advantages over commercially available starter and adjunct LAB currently being used to make Queso Fresco. The work also identified potential pathogens and spoilage bacteria associated with traditional‐style Queso Fresco, stressing the importance in developing a desirable pasteurized milk cheese.

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Section: Introductionmentioning

confidence: 99%

Characterization of the Microflora Isolated From Queso Fresco Made From Raw and Pasteurized Milk*

Renye

Somkuti

Vallejo-Córdoba

et al. 2008

Journal of Food Safety

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“…The moisture content of queso fresco is typically high relative to other cheeses and can range from 41 to 59% (Clark et al, 2009). This variability in moisture content is the result of manufacturer and consumer preference (Clark et al, 2001;Tunick and Van Hekken, 2010). The queso fresco samples from this study were at the higher end of this range (Table 1).…”

Section: Short Communicationmentioning

confidence: 79%

Short communication: Evaluation of commercial meat cultures to inhibit Listeria monocytogenes in a fresh cheese laboratory model

Lawton

Jencarelli

Kozak

et al. 2020

Journal of Dairy Science

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Control of Listeria monocytogenes in queso fresco and other fresh cheeses continues to be a challenge in the United States. These cheese types are particularly challenging due to their high moisture and high pH, which provide favorable conditions for the growth of L. monocytogenes. Protective cultures (i.e., viable strains of lactic acid bacteria that inhibit other microorganisms) have been investigated in foods such as meat as an alternative, clean-label control strategy for L. monocytogenes. However, the efficacy of protective cultures can vary by food matrix. In this study, we were interested in whether protective cultures used to control L. monocytogenes in meats could be applied to control the pathogen in queso fresco. We selected 4 commercially available bacterial cultures used for the control of L. monocytogenes in meat: Lactobacillus curvatus, Lactobacillus sakei, Pediococcus acidilactici, and Leuconostoc carnosum. We incorporated these cultures into batches of queso fresco during manufacturing and evaluated them for their ability to inhibit the growth of surfaceapplied L. monocytogenes at levels of 1 × 10 2 and 1 × 10 4 cfu/g. We stored the queso fresco at 6 and 21°C for up to 21 d. After 14 d, Listeria was able to grow to 1 × 10 7 cfu/g on the cheese. Our data show that the bacterial cultures did not significantly inhibit the growth of L. monocytogenes in queso fresco. The results from this study highlight the complexity of antagonistic bacterial interactions and their potential variability across food matrices. Protective cultures represent an important, clean-label tool for the control of L. monocytogenes in foods, but each strain must be evaluated in the food environment it is intended for to ensure its efficacy.

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“…Moreover, respondents from Hubei, Anhui, and Zhejiang displayed a less positive attitude toward most of the tested samples. Obviously, consumers from different geographical locations had different likings [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile

Liang

Liu

Shao

et al. 2022

Foods

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As the aroma of Chinese vinegar is a key quality trait that influences consumer liking, a combination of sensory data and instrumental measurements were performed to help understand the aroma differences of six types of Chinese vinegar. A total of 52 volatile compounds, mostly ethyl acetate, acetic acid, and phenethyl alcohol, were detected in six types of Chinese vinegar using solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC–MS). Combined with open-ended questions, the correlation between consumer liking and the volatile profile of the vinegar was further investigated. More consumers preferred the potato vinegar (B6) described as “having a sweet aroma and fruity vinegar aroma”. The Heng-shun Jinyou balsamic vinegar (B5) was not favored by consumers with its exhibition of “too pungent vinegar aroma”. Based on their preference patterns, consumers were grouped into three clusters by k-means clustering and principal component analysis (PCA). Using partial least squares regression (PLSR), the most important volatile compounds that drove consumer liking in the three clusters were obtained, among which 14 compounds such as 1-methylpyrrole-2-carboxaldehyde, ethyl acetate, and acetylfuran had the greatest impact on consumer liking, which could guide manufacturers to improve product quality and customer satisfaction.

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Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers

Cited by 18 publications

References 5 publications

Characterization of the Microflora Isolated From Queso Fresco Made From Raw and Pasteurized Milk*

Characterization of the Microflora Isolated From Queso Fresco Made From Raw and Pasteurized Milk*

Short communication: Evaluation of commercial meat cultures to inhibit Listeria monocytogenes in a fresh cheese laboratory model

Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile

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