Composition and Yield Studies for Queso Blanco Made in Pilot Plant and Commercial Trials with Dilute Acidulant Solutions

Abstract

Dilute citric acid (1 to 2%) for the manufacture of Queso Blanco produced a cohesive curd that was easily drained and exhibited improved body and texture compared to curd coagulated with 10% acidulant containing the same amount of citric acid. A manufacturing procedure employing such dilute acidulants has been developed and successfully tested in pilot plant trials and in a commercial facility using up to 3000 kg of milk. Pilot plant yields from standardized milk containing between 3.69 and 4.41% protein (52% moisture corrected) ranged from 14.89 to 17.89%. Commercial yields did not show a significant correlation (P = .05) with predicted yields based on pilot plant data (.70 < r < P < .12). In commercial trials, 3.62 and 4.34% milk protein yielded (52% moisture corrected) 14.39 and 18.12%. Recovery of total protein in cheese made from standardized milk in pilot plant and commercial trials averaged 90.80 and 89.51%, respectively. This is substantially higher than similar values for Cheddar cheese, which generally are between 76 and 80% protein recovery. Optimum moisture was approximately 52% for overall texture and sliceability. Cheese pH was between 5.4 and 5.5. Typical protein and fat contents for a 52% moisture cheese were about 22 and 19%, respectively. © 1985, American Dairy Science Association. All rights reserved.