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Manufacture and Quality of Venezuelan White Cheese
Author(s) -
ARISPE IVELIO,
WESTHOFF DENNIS
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10381.x
Subject(s) - food science , composition (language) , fecal coliform , moisture , biology , chemistry , art , water quality , ecology , literature , organic chemistry
A survey of the manufacture of queso blanco, the most popular cheese in Venezuela, confirmed a lack of standardization. Based on compositional factors, four desired cheese types were established and prepared in a pilot plant. Significant (p < 0.05) variation in moisture, salt, fat and protein were noted. During storage at 15°C for up to 8 days, variation in cheese composition including an increase in acidity was also significant (p < 0.05). Increases in acidity were not high enough to prevent growth of native Staphylococci, fecal coliforms, and lactobacilli.