Textural Characteristics of Queso Blanco

Abstract

Instrumental evaluation of Queso Blanco texture as influenced by several factors was carried out using the Instron testing machine. Variables investigated were salting temperature of the curd, moisture content, and age of the cheese. Cheese hardness (maximum force) increased linearly with age over a 17-day period and was inversely related to moisture content. Hardness was not significantly affected by salting temperature of the curd. Stress decay under constant strain was greater with curd that had been salted at low temperatures. These observations are of value in process control. © 1985, American Dairy Science Association. All rights reserved.