CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
Manufacture characteristics and shelf-life of Quesillo, an Argentinean traditional cheese.
Autor/es:
OLISZEWSKI, R., CISINT, J.C., NÚÑEZ DE KAIRÚZ, M.
Revista:
FOOD CONTROL
Editorial:
Elsevier
Referencias:
Lugar: Oxford, UK; Año: 2006 vol. 18 p. 736 - 736
ISSN:
0956-7135
Resumen:
Abstract 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 hours 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. 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 hours 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.