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Flavor and Texture Development in Latin American White Cheese¹

Department of Food Science and Human Nutrition, Michigan State University, East Lansing 48824

ABSTRACT

Eighteen 195-kg lots of whole milk were heated to 82°C, and the protein was precipitated by acidifying to 4.7 with citric acid. To modify flavor and texture, lactic culture, yogurt culture, and lipase preparations were applied to the curd before pressing. Vacuum packed blocks were ripened at 10°C. Physicochemical changes were measured over 12 wk. In all cases, cheese composition was similar. Increase in firmness (Kramer-Shear) was not significant in treated and nontreated cheeses as a function of time. Protein breakdown was maximum with yogurt culture after 8 wk of ripening. The pH decreased from 5.21 to 4.86. Free fatty acids and volatile acids steadily increased, especially in lipase treated samples.

Sensory evaluations showed statistically significant differences between treated cheese and control. Four-week ripened cheese containing yogurt culture was preferred.

¹ Published as Michigan Agricultural Journal Article No. 9133.