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RM Cheese (rm + cheese)

Distribution by Scientific Domains

Chemistry	100%

Selected Abstracts

Queso Chihuahua: effects of seasonality of cheesemilk on rheology,

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2007
MICHAEL H TUNICK
Fresh semihard raw milk (RM) and pasteurized milk (PM) cheeses made by Mennonite communities in Chihuahua, Mexico were sampled in early winter, mid-spring and late summer and evaluated during storage to determine if rheological properties were affected by the season the cheese was produced. Seasonal effects were observed in the rheology of the RM cheeses, which underwent more extensive proteolysis than the PM cheeses. The rheological properties of the PM cheeses and the composition of all cheeses were consistent throughout the year. The texture of the RM cheese is affected by season, whereas the variability in texture and composition of PM cheese is minimal, allowing for the manufacture of a uniform product. [source]

RHEOLOGY AND TEXTURE OF COMMERCIAL QUESO FRESCO CHEESES MADE FROM RAW AND PASTEURIZED MILK

JOURNAL OF FOOD QUALITY, Issue 2010
MICHAEL H. TUNICK
ABSTRACT Queso Frescos made in Mexico from raw milk (RM) were compared with cheeses made in Mexico and the U.S.A. from pasteurized milk (PM) to determine textural and rheological differences. RM cheese, considered the ideal Queso Fresco, contained more moisture than PM cheeses, displayed higher cohesiveness and shear strain and exhibited lower hardness and shear stress. The U.S.-made cheeses were harder and more brittle and crumbly than the Mexican cheeses. The shear stress decreased as fat content increased in all samples, and the shear strain decreased as the pH increased in the Mexican cheeses. An understanding of the differences between the RM and PM versions should allow cheese makers to adjust manufacturing procedures so that PM Queso Fresco cheeses will meet consumer expectations. PRACTICAL APPLICATIONS Hispanic cheeses such as Queso Fresco are gaining in popularity in the U.S.A. The milk for making Queso Fresco in the U.S.A. must be pasteurized, and the resulting cheese is perceived by some consumers to be inferior in flavor and texture to the traditional variety made from raw milk. Queso Fresco samples made in Mexico from both kinds of milk and made in the U.S.A. from pasteurized milk were analyzed to see if there were differences in texture, structure, and the ability to twist and break pieces of the cheese. The cheeses made in the U.S.A. contained less moisture and were too hard, crumbly, and brittle when compared to the raw milk cheeses. The differences observed should enable U.S. companies to make Queso Fresco with properties close to those of the raw milk variety. [source]

Mexican Queso Chihuahua: rheology of fresh cheese,

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2007
DIANE L VAN HEKKEN
Rheological properties of fresh Queso Chihuahua made from raw milk (RM) or pasteurized milk (PM) were characterized using texture profile, torsion and small amplitude oscillatory shear analyses. Although the rheological properties varied significantly among the different brands with overlapping ranges for the individual RM and PM cheese brands, overall the PM cheeses were harder, chewier and more cohesive but had lower viscoelastic values than the RM cheeses. Establishing the rheological properties of Mexican Queso Chihuahua increases our understanding of the quality traits of Hispanic-style cheeses and provides a foundation for maintaining the traditional texture of the cheese. [source]