Queso Chihuahua: manufacturing procedures, composition, protein profiles, and microbiology
2008
Tunick, Michael | VAN HEKKEN, DIANE L. | MOLINA-CORRAL, FJAVIER | Tomasula, Peggy | CALL, JEFFREY | LUCHANSKY, JOHN | GARDEA, ALFONSO A.
A survey of fresh commercial Queso Chihuahua made from raw or pasteurized cow's milk was undertaken to determine the impact of cheesemaking parameters on composition, protein breakdown and microbial counts. Despite variations in the manufacturing procedure, the composition and casein breakdown of the cheeses fell within a comparatively tight range. Pathogens were not detected in any of the cheeses, but total aerobic plate counts exceeded the recommended limit for this variety. Differences in Mexican Queso Chihuahua manufacturing procedures did not substantially alter the final product, the quality of which could be improved by reduction of bacteria present.
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