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Manufacturing parameters of queso blanco made from milk and recombined milk

Manufacturing parameters of queso blanco made from milk and recombined milk

Canadian Institute of Food Science & Technology Journal 15(1): 47-53

The effects of pH, CaCl2, milk supply and levels of milk solids on the yield, composition and quality of Queso Blanco cheese were studied. The optimum pH of experimental cheese made from whole and reconstituted milk was in the range 5.2-5.3 with respect to flavor and body. Recovery of solids was higher from whole milk than from reconstituted milk of similar composition. Levels of acid indicated no effect on the recovery of solids in the range pH 5.5-4.9. Equations were developed to predict the amount of citric acid required to produce a desired pH in milk of a given protein content and the optimum amount of citric acid for cheese manufacture. The use of 0.05% CaCl2 increased cheese moisture and solids recovery and produced bitter flavored cheese. Lesser amounts of CaCl2 increased solids recovery but did not affect other parameters. Cheese lactose content and protein recovery increased with increasing milk solids. Recombined milk of 15% solids-not-fat and 4.5% fat resulted in acceptable Queso Blanco. Eighty-six percent of milk protein was recovered and cheese yield was 20-22% of milk weight.

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Accession: 005852059

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DOI: 10.1016/S0315-5463(82)72313-2

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