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Functional and textural properties of Hispanic-style cheeses |
D. L. VAN HEKKEN, M. H. Tunick, and D. W. Olson. Dairy Processing & Products Research Unit, USDA-ARS-Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038-8598 The many different styles of Hispanic cheeses offer a unique array of functional and textural properties that makes these cheeses particularly useful in a wide range of applications. As there are few published studies on the quality traits of Hispanic-style cheeses, the Dairy Processing and Products group at ERRC has initiated a study to examine properties of selected Hispanic cheeses. In this study, samples of commercial Asadero, Cotija, Quesadilla, Queso Blanco, Queso Fresco, Oaxaca, and Panela were assayed to determine their chemical, physical, functional, and textural properties. Chemical and physical analyses included proximal analyses, pH, acidity, water activity, and degree of proteolysis. Functional property studies included sensory (flavor), color change, and the ability to melt, shred, slice or stretch. Textural attributes determined included microstructure and rheological properties (hardness, springiness, cohesiveness, chewiness, elastic and viscous modulus, and torsion shear stress and shear strain). Variations in functional and textural properties were noted among different styles of cheeses, as expected, but also, for the same type of cheese, between different manufacturers. Comparison of cheeses and their unique array of properties will be discussed as they relate to various food applications. Establishing ranges for the functional and textural properties of specific types of Hispanic cheeses is needed as new ways of expanding production and utilization are explored.
Session 2, Hispanic-style dairy foods: The quest for queso
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