Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
Quesillo is a pasta filata cheese variety typical of the Argentine Northwest. Some features of this cheese are reviewed: gross composition, manufacturing technology and shelf life microbiological composition. Gross composition showed: pH 5.1, fat 21.21%, protein 29.02%, total solids 51.50%. The manu...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2007 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/56380 |
| Acceso en línea: | http://hdl.handle.net/11336/56380 |
| Access Level: | acceso abierto |
| Palabra clave: | Argentine Artisanal Cheese Cheese Type Pasta Filata Quesillo Shelf Life https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | Quesillo is a pasta filata cheese variety typical of the Argentine Northwest. Some features of this cheese are reviewed: gross composition, manufacturing technology and shelf life microbiological composition. Gross composition showed: pH 5.1, fat 21.21%, protein 29.02%, total solids 51.50%. The manufacturing methods compared were (1) traditional, with raw milk and native flora growth (TM), (2) experimental 1, with pasteurized milk, lactic starters and conventional, plastic bag packaging (EM1); (3) experimental 2, with pasteurized milk, lactic starters and vacuum packaging (EM2). EM1 and EM2 showed that total processing time is shortened by 8 h with regard to TM. Microbiological quality was better in EM1 than TM, but it was the best in EM2, thus obtaining a longer shelf life product. © 2006 Elsevier Ltd. All rights reserved. |
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