JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 68 No. 4 789-793
© 1985 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Parnell-Clunies, E. M.
Right arrow Articles by Bullock, D. H.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Parnell-Clunies, E. M.
Right arrow Articles by Bullock, D. H.

Textural Characteristics of Queso Blanco

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

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

ABSTRACT

Instrumental evaluation of Queso Blanco texture as influenced by several factors was carried out using the Instron testing machine. Variables investigated were salting temperature of the curd, moisture content, and age of the cheese. Cheese hardness (maximum force) increased linearly with age over a 17-day period and was inversely related to moisture content. Hardness was not significantly affected by salting temperature of the curd. Stress decay under constant strain was greater with curd that had been salted at low temperatures. These observations are of value in process control.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1985 by the American Dairy Science Association ®.