Properties of Latin-American White Cheese as Influenced by Glacial Acetic Acid

Abstract

Factors affecting the properties and composition of Latin American white cheese, or Queso Blanco, were studied, using concentrations of glacial acetic acid of from 50 to 200 ml per 45.5 kg milk. This native cheese, made without starter cultures, results from the acid precipitation of milk at high temperatures. Latin-American white cheese made from cows’ milk containing 3% fat, showed best flavor and texture qualities and highest yields when a glacial acetic acid concentration of 110 to 130 ml per 45.5 kg milk was used. The average composition at this optimum range was 50% moisture, 24.9% total protein, and 19% fat. Lower and higher concentrations of acetic acid led to inferior cheese with greater fat losses to the whey. Excessive time taken to stir curds also resulted in higher fat losses. Homogenization of cheese milk decreased whey fat losses, but the resulting cheese was soft and lacked the most desirable slicing properties. © 1967, American Dairy Science Association. All rights reserved.