Mexican Queso Chihuahua: rheology of fresh cheese

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 rang...

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Bibliographic Details
Published in:International journal of dairy technology 2007-02, Vol.60 (1), p.5-12
Main Authors: Van Hekken, D.L, Tunick, M.H, Tomasula, P.M, Corral, F.J.M, Gardea, A.A
Format: Article
Language:English
Subjects:
Biological and medical sciences
cheesemaking
cheeses
Food industries
food quality
Fundamental and applied biological sciences. Psychology
Hispanic cheese
Hispanic-style cheeses
Milk and cheese industries. Ice creams
Pasteurized milk
Queso Chichuahua
Raw milk
rheological properties
Rheology
shear strength
texture
viscoelasticity
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Summary: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.
ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2007.00291.x