Characterization of Queso Fresco during Storage at 4 and 10°C

Abstract

Queso Fresco, a popular Hispanic cheese variety, was prepared and its chemical, rheological, textural, functional, and sensory aspects were evaluated during storage at 4 and 10°C to determine changes in quality. Decreases in lactose and pH levels were observed and attributed to activity by spoilage microorganisms. The appearance of volatile compounds derived from lipids indicated that lipolysis was taking place, and some proteolysis was also noted. Minor variations in texture profile, torsion, color, and melt analyses were seen throughout 8 wk of storage. No microstructural changes were observed. A consumer taste panel generally liked laboratory-made and two commercially-made cheeses, and could not distinguish one of the commercial samples from the laboratory sample. The results provide a basis for assessing the quality traits of Queso Fresco during storage.