期刊
FOOD CONTROL
卷 18, 期 6, 页码 736-741出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2006.03.010
关键词
Quesillo; Argentine artisanal cheese; shelf life; cheese type pasta filata
Quesillo is a pasta filata cheese variety typical of the Argentine Northwest. Some features of this cheese are reviewed: gross composition, manufacturing technology and shelf life microbiological composition. Gross composition showed: pH 5.1, fat 21.21%, protein 29.02%, total solids 51.50%. The manufacturing methods compared were (1) traditional, with raw milk and native flora growth (TM), (2) experimental 1, with pasteurized milk, lactic starters and conventional, plastic bag packaging (EM1); (3) experimental 2, with pasteurized milk, lactic starters and vacuum packaging (EM2). EM I and EM2 showed that total processing time is shortened by 8 h with regard to TM. Microbiological quality was better in EM I than TM, but it was the best in EM2, thus obtaining a longer shelf life product. (c) 2006 Elsevier Ltd. All rights reserved.
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