SENSORY AND TEXTURAL PROPERTIES OF QUESO BLANCO-TYPE CHEESE INFLUENCED BY ACID TYPE

The influence of acetic, citric, or lactic acids on textural propertie s and sensory attributes of Queso Bianco-type cheese during refrigerat ed storage (7 wk at 5 degrees C) was evaluated. Hardness, fracturabili ty, chewiness, and gumminess were highest for cheese made with acetic acid and lowest for that made with lactic acid. Springiness or cohesiv eness of cheese was not dependent on acid type. All of the textural pa rameters except cohesiveness increased with age of cheese. The cheeses were evaluated at 3 or 7 wk, respectively, by 63 or 40 consumer panel ists. About 60 or 80% of the panelists awarded cheese scores of 6 to 9 (on a nine-point scale) for 3- or 7-wk-old cheeses, respectively. Chi -square tests for preferences of tasters showed no significant differe nces between acid types for 3-wk-old cheeses, but 7-wk-old cheeses mad e with acetic or citric acid were preferred over those made with lacti c acid.