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Latin American White Cheese — A Review¹

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

ABSTRACT

Manufacture and applications of Latin American White Cheese are reviewed. This cheese can be made from whole milk of cows, goats, and water buffalos as a means of preserving the food value of milk. Milk is clotted with rennet or precipitated by direct acidification. Typically the cheese is made without starter cultures. Cheese curd may be obtained by direct precipitation of whole milk at 82°C with vinegar, lemon juice, other fruit jukes, and yogurt. In addition, acids such as lactic, tartaric, citric, phosphoric, or acetic may be employed. The curd is pressed to yield a firm, sliceable, and fryable cheese. Little or no ripening is required. For shelf-life extension, extra salt and chemical preservatives may be used. Alternatively the cheese may be packed in vacuum sealed pouches that provide good oxygen and moisture barriers. It may be used as a snack, in salads, as a cooking cheese in casserole dishes, or grated for use in pizza and other foods. It may be included as an ingredient in process cheese.

¹ Published as Michigan Agricultural Experiment Station Journal Article No. 9116.

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