How may the mouthfeel of Queso Blanco be improved

Queso Blanco is a soft cheese manufactured by direct acidification of highly heated (85-90 0C) milk using food-grade organic acids, e.g. acetic, citric, lactic acids. Fruit juices such as lemon juice have also been used. The strength of acid used is typically 1-3%. After whey drainage, the curd is salted, hooped and packaged. The texture and mouthfeel of Queso Blanco depend on the curd characteristics, which are governed by the severity of heat treatment given to milk, acid type used for manufacture and mode of clotting. When the acid used is too strong and the finished pH of the cheese is too low, the cheese has a grainy texture.

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