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Title: EFFECTS OF PRESSING PROCEDURE AND STORAGE CONDITIONS ON THE RHEOLOGY AND MICROSTRUCTURE OF QUESO BLANCO

Author
item Tunick, Michael
item Van Hekken, Diane
item Cooke, Peter

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/8/2007
Publication Date: 3/25/2007
Citation: Tunick, M.H., Van Hekken, D.L., Cooke, P.H. 2007. Effects of pressing procedure and storage conditions on the rheology and microstructure of queso blanco. ACS Meeting Abstract.

Interpretive Summary: N/A

Technical Abstract: Queso Blanco, a popular Hispanic-style cheese, was pressed using two methods and then stored under different conditions to determine if its rheological characteristics, and thus its consumer acceptance, would be affected. Texture profile analysis, torsion testing, and small amplitude oscillatory shear analyses indicated that pressing procedure (vertical press or compression molder), length of storage (up to 12 wk), temperature of storage (4 or 10 deg C), and temperature abuse (repeatedly allowing the cheese to reach 20 deg C) did not appreciably change the fracture, elastic, or viscous properties of the cheese. Electron microscopy showed that the microstructure of all of the cheeses consisted of a mesh of discrete curd particles and fat globules. Although the globules aggregated over time, the rheology of the cheese was unaffected by pressing method or by temperature. Queso Blanco may be stored for up to 3 mo under less than ideal conditions without influencing the rheology, and therefore the quality, of the product.