Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

Guo, Lu; Hekken, D.L. Van; Tomasula, Peggy M.; Shieh, James J.; Tunick, Michael H.

doi:10.1016/j.idairyj.2010.12.009

Cited by 33 publications

(77 citation statements)

References 17 publications

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“…With a w and pH values such as these, a large number of bacteria could develop, including pathogens. Several studies on fresh cheeses report values similar to or greater than the values in our study, such as Mexican cheeses with a w values of 0.963 to 0.988 (Caro et al, 2014), fresh unripened cheese with different salt concentrations with a w from 0.967 to 0.98 (Guo et al, 2011), traditional unripened Brazilian cheese with a w from 0.98 to 0.99 (Lima et al, 2008), and unripened Terrincho cheese with a w from 0.957 to 0.974 (Pinho et al, 2004). It should be mentioned that all these authors agree that the a w decreases during the maturation process, inhibiting different microorganisms, including pathogens.…”

Section: Resultssupporting

confidence: 84%

“…The lowest fat and protein percentage values (7.14 and 14.04 respectively) were found in cheese from POS 4, as well as having high moisture content. The results of the fat and protein content found in our research were lower than those reported by Eroglu et al (2016), Caro et al (2014), Solís et al (2013), Gutiérrez et al (2013), Longaray et al (2012), Guerra et al (2012) and Guo et al (2011).…”

Section: Resultscontrasting

confidence: 80%

“…It is considered a healthy cheese because of its low-fat content, but its high moisture content (53 to 58%) makes it highly perishable (González et al, 2016). The pH values decrease during maturation due to the presence of bacteria (mainly lactic acid bacteria) that resist pasteurization or contaminating bacteria after pasteurization (Guo et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

“…They have a mild taste, similar to that of fresh milk, and are sometimes slightly salty. The curd is usually ground before salting to improve friability, or before mixing (Guo et al, 2011). The cheeses are placed in round eISSN: © 2017 The Authors.…”

Section: Introductionmentioning

confidence: 99%

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Physical, chemical and texture characteristics of Aro cheese

González¹,

Sánchez²,

Franco³

et al. 2017

Food Res.

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In 2016, Mexico's total annual production of cheese was 375,181 tons. Cheese is widely consumed among all socioeconomic groups, and the decision to purchase this product is based on income, with a wide variety of cheeses, brands, and styles available. The fresco cheese is the most popular type and is mostly produced according to traditional or artisanal methods in small family businesses, and small and medium-sized enterprises. It is made with the milk of the producers' livestock, giving it an added value. In Mexico, however, there is not enough scientific information related to the characterization of various dairy products of artisanal production, for example, Aro cheese. The aim of the present study was to define the physical, chemical, and rheological characteristics of the Aro cheese that is commercialized in Teotitlán de Flores Magón, Oaxaca, Mexico. Twenty-four samples of Aro cheese were collected in four establishments with high sales in Teotitlán de Flores Magón, Oaxaca, for analysis physical (Diameter, weight, height and color), chemical (pH, acidity, aw, chlorides, moisture, ashes, protein and fat), and texture (hardness, springiness, adhesiveness and cohesiveness). No difference was found in weight, diameter, height, and color (L* and b*). However, differences in hardness and cohesiveness were found. Although Aro cheese is characterized as an enzymatically coagulated cheese, pH values of 5.82 to 6.08 were recorded, and the data relating to moisture, protein, fat, and chlorides are similar to other Mexican fresh cheeses. The cheese of Aro that is commercialized in Teotitlán de Flores Magón, presents similar physical, chemical and texture characteristics to other fresh cheeses of artisanal production.

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Section: Resultssupporting

confidence: 84%

Section: Resultscontrasting

confidence: 80%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physical, chemical and texture characteristics of Aro cheese

González¹,

Sánchez²,

Franco³

et al. 2017

Food Res.

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“…In the US, a type of fresh cheese similar in composition to Panela cheese is known as ''Queso Fresco'' (QF) and is one of the most popular Hispanic fresh cheeses found in the US market. Its manufacture and composition are very similar to that of Panela cheese: 46-57% moisture, 18-29% fat, 17-21% protein and 1-3% salt (Guo, Van Hekken, Tomasula, Shieh, & Tunick, 2011). QF is exclusively manufactured with pasteurized milk; several studies have been conducted to characterize properties of QF (Renye, Somkuti, Vallejo-Cordoba, Van Hekken, & Gonzalez-Cordova, 2008;Tunick & Van Hekken, 2010).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

Guerra-Martinez¹,

Montejano²,

Campo³

2012

CyTA - Journal of Food

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Evaluacio´n de cambios proteolı´ticos y fisicoquı´micos durante almacenamiento de queso panela de Quere´taro, Me´xico, y su impacto en la textura J.A. Guerra-Martı´nez, J.G. Montejano and S.T. Martı´n-del-Campo* Mexican Panela cheeses manufactured with pasteurized cow's milk at a pilot plant scale were analyzed in order to determine the relationship between physicochemical and textural changes during 15-day storage. Changes in hardness, cohesiveness, springiness and chewiness were measured by texture profile analysis (TPA). Moisture, pH (superior and inferior rind and center) and total protein were evaluated with official methods. Proteolytic indexes (acid soluble nitrogen (ASN), non-protein nitrogen and 70% ethanol soluble nitrogen (EtOH-SN)) were obtained by selective precipitation and quantified by Kjeldahl method. Organic acids (lactic (LA), propionic (PA) and butyric acid (BA)) quantitation was done by high performance liquid chromatography. Analysis of variance (ANOVA) showed significant differences for all the physicochemical parameters evaluated, but only cohesiveness and springiness showed significant differences in texture parameters. By principal component analysis (PCA) two groups were separated, one from day 1 to 7 and one from day 9 to 15. Keywords: Panela cheese; storage; textural changes; physicochemical changes; PCA Quesos panela mexicanos elaborados a escala piloto con leche pasteurizada de vaca fueron analizados para determinar la relacio´n entre los cambios fisicoquı´micos y de textura durante 15 dı´as de almacenamiento. Los cambios en dureza, cohesividad, resortividad y masticabilidad fueron medidos a partir de pruebas de perfil de textura. Los cambios fisicoquı´micos en humedad, pH (corteza superior, inferior y centro) y proteı´na total fueron evaluados con me´todos oficiales. Los ı´ndices proteolı´ticos (nitro´geno soluble en a´cido y en etanol 70% y nitro´geno no proteico) fueron precipitados selectivamente y cuantificados con me´todo Kjeldahl. Los a´cidos la´ctico, propio´nico y butı´rico se cuantificaron por cromatografı´a de lı´quidos. El ana´lisis de varianza arrojo´diferencias significativas en todos los para´metros fisicoquı´micos, pero solo cohesividad y resortividad mostraron diferencias significativas en los para´metros de textura. El ana´lisis de componentes principales diferencio´dos grupos, uno del dı´a 1 al dı´a 7 y otro del dı´a 9 al dı´a 15.

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