2011
DOI: 10.1016/j.idairyj.2010.12.009
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Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

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Cited by 35 publications
(78 citation statements)
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“…With a w and pH values such as these, a large number of bacteria could develop, including pathogens. Several studies on fresh cheeses report values similar to or greater than the values in our study, such as Mexican cheeses with a w values of 0.963 to 0.988 (Caro et al, 2014), fresh unripened cheese with different salt concentrations with a w from 0.967 to 0.98 (Guo et al, 2011), traditional unripened Brazilian cheese with a w from 0.98 to 0.99 (Lima et al, 2008), and unripened Terrincho cheese with a w from 0.957 to 0.974 (Pinho et al, 2004). It should be mentioned that all these authors agree that the a w decreases during the maturation process, inhibiting different microorganisms, including pathogens.…”
Section: Resultssupporting
confidence: 84%
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“…With a w and pH values such as these, a large number of bacteria could develop, including pathogens. Several studies on fresh cheeses report values similar to or greater than the values in our study, such as Mexican cheeses with a w values of 0.963 to 0.988 (Caro et al, 2014), fresh unripened cheese with different salt concentrations with a w from 0.967 to 0.98 (Guo et al, 2011), traditional unripened Brazilian cheese with a w from 0.98 to 0.99 (Lima et al, 2008), and unripened Terrincho cheese with a w from 0.957 to 0.974 (Pinho et al, 2004). It should be mentioned that all these authors agree that the a w decreases during the maturation process, inhibiting different microorganisms, including pathogens.…”
Section: Resultssupporting
confidence: 84%
“…The lowest fat and protein percentage values (7.14 and 14.04 respectively) were found in cheese from POS 4, as well as having high moisture content. The results of the fat and protein content found in our research were lower than those reported by Eroglu et al (2016), Caro et al (2014), Solís et al (2013), Gutiérrez et al (2013), Longaray et al (2012), Guerra et al (2012) and Guo et al (2011).…”
Section: Resultscontrasting
confidence: 80%
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“…In the US, a type of fresh cheese similar in composition to Panela cheese is known as ''Queso Fresco'' (QF) and is one of the most popular Hispanic fresh cheeses found in the US market. Its manufacture and composition are very similar to that of Panela cheese: 46-57% moisture, 18-29% fat, 17-21% protein and 1-3% salt (Guo, Van Hekken, Tomasula, Shieh, & Tunick, 2011). QF is exclusively manufactured with pasteurized milk; several studies have been conducted to characterize properties of QF (Renye, Somkuti, Vallejo-Cordoba, Van Hekken, & Gonzalez-Cordova, 2008;Tunick & Van Hekken, 2010).…”
Section: Introductionmentioning
confidence: 99%