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Journal of Dairy Science Vol. 68 No. 11 3095-3103
© 1985 by American Dairy Science Association ®
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Composition and Yield Studies for Queso Blanco Made in Pilot Plant and Commercial Trials with Dilute Acidulant Solutions

Estelle M. Parnell-Clunies, D. M. Irvine and D. H. Bullock

Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1

ABSTRACT

Dilute citric acid (1 to 2%) for the manufacture of Queso Blanco produced a cohesive curd that was easily drained and exhibited improved body and texture compared to curd coagulated with 10% acidulant containing the same amount of citric acid. A manufacturing procedure employing such dilute acidulants has been developed and successfully tested in pilot plant trials and in a commercial facility using up to 3000 kg of milk. Pilot plant yields from standardized milk containing between 3.69 and 4.41% protein (52% moisture corrected) ranged from 14.89 to 17.89%. Commercial yields did not show a significant correlation (P = .05) with predicted yields based on pilot plant data (.70 < r < .76; .08 < P < .12). In commercial trials, 3.62 and 4.34% milk protein yielded (52% moisture corrected) 14.39 and 18.12%. Recovery of total protein in cheese made from standardized milk in pilot plant and commercial trials averaged 90.80 and 89.51%, respectively. This is substantially higher than similar values for Cheddar cheese, which generally are between 76 and 80% protein recovery.

Optimum moisture was approximately 52% for overall texture and sliceability. Cheese pH was between 5.4 and 5.5. Typical protein and fat contents for a 52% moisture cheese were about 22 and 19%, respectively.






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Copyright © 1985 by the American Dairy Science Association ®.