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Article: Recreate properties of Hispanic-style cheeses.
- Article from:
- Emerging Food R&D Report
- Article date:
- January 1, 2003
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Copyright informationCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Hispanic populations crave the various types of cheese available in their native countries. The raw milk used in making these cheeses gives them distinctive flavors, textures and cooking properties. Even though some American companies are producing Hispanic-style cheeses from pasteurized milk--a U.S. requirement for cheeses aged less than 60 days--these do not exhibit the full range of properties of cheeses made from raw milk.
Researchers at the USDA-ARS Eastern Regional Research Center are studying Hispanic cheeses to help producers meet the increasing demand for them. Total Hispanic-style cheese production in the United States jumped 52% from 1996 to 2001, when ...