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Article: Researchers attempt to create safe version of "Raw Milk" cheese.(recreating Hispanic cheeses made from raw milk)(Brief Article)
- Article from:
- The Food Institute Report
- Article date:
- December 16, 2002
CopyrightCOPYRIGHT 2002 The Food Institute. 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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The growing Hispanic population in the U.S. is inspiring research to recreate the various types of cheese available only in their native countries. Raw milk, which is used to produce these cheeses, gives them distinctive flavors, textures and cooking properties, and 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 Agriculture Research Service's (ARS) Eastern Regional Research Center (ERRC) in Wyndmoor, PA, are studying Hispanic cheeses to help producers meet the ...