Manufacture characteristics and shelf-life of Quesillo, an Argentinean traditional cheese.

OLISZEWSKI, R., CISINT, J.C., NÚÑEZ DE KAIRÚZ, M.

FOOD CONTROL

Elsevier

Lugar: Oxford, UK; Año: 2006 vol. 18 p. 736 - 741

0956-7135

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.