Mexican Queso Chihuahua: rheology of fresh cheese†

Abstract

Rheological properties of fresh Queso Chihuahua made from raw milk (RM) or pasteurized milk (PM) were characterized using texture profile, torsion and small amplitude oscillatory shear analyses. Although the rheological properties varied significantly among the different brands with overlapping ranges for the individual RM and PM cheese brands, overall the PM cheeses were harder, chewier and more cohesive but had lower viscoelastic values than the RM cheeses. Establishing the rheological properties of Mexican Queso Chihuahua increases our understanding of the quality traits of Hispanic‐style cheeses and provides a foundation for maintaining the traditional texture of the cheese.

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

“…Cheeses developed in Mexico, Latin America, and the Caribbean are referred to as Hispanic-style cheeses, and are manufactured to accommodate local requirements and preferences (Van Hekken, Tunick, Tomasula, Molina-Corral, & Gardea, 2007). Hispanic-style cheeses are one of the fastest growing food categories in the USA because of the expanding Hispanic population and the incorporation of their cuisine into the American diet.…”

Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese

“…Brands were selected based on compositional and rheology results from an earlier study [20]. Because several of the RM cheeses had similar chemical and rheological values, an informal flavor ranking was conducted in which Chihuahua cheese makers (n = 30) identified the 2 RM brands that were closest to the 'ideal Queso Chihuahua flavor'.…”

“…Rheological properties were obtained as described by Van Hekken et al [20]. Three blocks of same brand of cheese were removed from refrigerated storage at 10-d and warmed to room temperature (22…”

“…Characterization of the rheological properties of 16 brands of fresh Chihuahua cheese showed significant (P < 0.05) variation among the different brands and overlap among the RM and PM cheeses; although the PM cheeses had narrower ranges indicating more uniformity among the cheeses [20]. Based on texture profile analysis (TPA), which measures the cheese matrices response to double compression testing, the PM cheeses generally were harder, chewier, and more cohesive than the RM cheeses.…”

“…A number of properties of the RM and PM Chihuahua cheeses have been reported including differences in manufacture procedures and the chemical [18], microbiological [1,18], and rheological properties [17,20]. In collaboration with researchers at North Carolina State University, the sensorial properties have also been characterized [19].…”