Sensory and Textural Properties of Queso Blanco-Type Cheese Influenced by Acid Type

Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans extract

“…Similar findings were also reported by Mohamed et al (1997) who reported 24.9% crude protein in cheese made with lemon juice. The values of RE, FE and LE are in accordance with the findings of Farkye et al (1995) who reported 21.82, 21.51 and 19.85% for acetic, citric and lactic acid Queso blanco-type cheeses, respectively, while the value of RTE is in line with the findings of Razzaq (2003) who reported 16.80 and 13.50% protein for cheese prepared from different concentrations of Sodom apple (Cal. procera) latex.…”

“…It was observed that the mean value of MR was higher than the findings of Farkye et al . () who reported that the fat contents varied between 20.7, 20.2 and 19.2% for the different types of coagulant used, viz. acetic acid, citric acid and lactic acid, for the preparation of the Queso Blanco‐type cheeses, respectively.…”

Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

“…The consumers' preference for the cheese was scored on a five-point hedonic scale (1 ¼ dislike extremely; 2 ¼ dislike moderately; 3 ¼ neither like or dislike; 4 ¼ like moderately; 5 ¼ like extremely) (Farkye, Prasad, Rossi, & Noyes, 1995).…”

Cheese technology

“…There is also considerable interest in the production of cheese varieties for baked, deep‐fat fried and retort food product applications. Cheeses such as paneer, queso blanco and other Hispanic‐style cheeses offer many advantages (Farkye and Prasad 1995; Farkye et al . 1995; Van Hekken and Farkye 2003).…”