Premium
Mexican Queso Chihuahua: rheology of fresh cheese †
Author(s) -
VAN HEKKEN DIANE L,
TUNICK MICHAEL H,
TOMASULA PEGGY M,
CORRAL FRANCISCO J MOLINA,
GARDEA ALFONSO A
Publication year - 2007
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2007.00291.x
Subject(s) - rheology , pasteurization , food science , mathematics , raw milk , texture (cosmology) , materials science , chemistry , composite material , computer science , artificial intelligence , image (mathematics)
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.