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Overview of Hispanic-style dairy products |
N. Y. FARKYE, Dairy Products Technology Center, California Polytechnic State Univ., 1 Grand Ave., San Luis Obispo, CA 93407 The Hispanic population - 31.3 million in the U.S. - in 2000 (i.e., 11.9% of U.S. population) represents a huge consumer and economic base. In California, Hispanics population is 10.5 million and represents 31.6% of the population. Increase in Hispanic population has led to the increase in the manufacture and consumption of Hispanic dairy products such as cheese. Little is known about Hispanic cheese to non Hispanic sectors of the population. The purpose of paper to present an overview of the various Hispanic cheeses produced in the U.S. Hispanic cheese production in the U.S. in 1998 was 76,000,000 lb. In California, production in 2000 totaled 59,982,000 lb - equivalent to 4% of California’s total cheese. Queso Fresco (pronounced Khe-so Fres-co) is the most popular variety. A variation of Fresco with a different texture and shape is Panela (Pah-neh-la). Average composition of Queso Fresco is 49% moisture, 22.5% fat, 21.5% protein, 2.0% salt and pH of 6.3; and Panela contains ~50% moisture, 23% fat, 20% protein, 1.6% salt and pH of 6.3. Cotija (Ko-tee-hah) is hard and crumbly, similar to young Parmesan and contains ~37% moisture, 27% fat, 26% protein, 4% salt and pH 5.5. Oaxaca (Wa-ha-ka) is a 'pasta filata' variety similar to Mozzarella with a mean composition of ~45% moisture, 24% fat, 23% protein, 1.7% salt and pH of 6.0. Asadero (Ah-sah-deh-ro) is a white highly meltable cheese that contains ~45% moisture, 21% fat, 24.5% protein, 1.7% salt and pH 5.6. Other Hispanic cheeses are Queso Blanco (Keh-so Blan-co); Queso Añejo (Keh-so An-ye-ho), meaning 'aged cheese'; Queso Enchilado (Keh-so En-chee-la-do) which is essentially Queso Fresco with a coating of annatto or chili powder; Queso Chihuahua (Keh-so Chee-wah-wah) is a hard to semi-hard variety similar to Cheddar or Jack; Queso Creama which is similar to Panela but has a higher fat content; and Requeson which is similar to ricotta.
Session 2, Hispanic-style dairy foods: The quest for queso
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