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Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers
Food Science and Technology International, 2001Four replicate batches of high- and low-salt queso fresco cheeses were made to comnpare consumer preferences. Seven trained panelists judged specific attributes of the eight cheeses. Untrained consumers (395) at three Washington state locations noted how much they liked or disliked the same cheeses.
Stephanie Clark
exaly +4 more sources
Evaluation of Single and Combined Antimicrobial Treatments to Inhibit Salmonella in Queso Fresco
Food Microbiology, 2020Hispanic style soft non-fermented cheeses, such as queso fresco (QF) have been linked to outbreaks and recalls. Salmonella is one of the main causes of these incidents. Due to lack of ripening or post-processing antimicrobial treatments, incorporating GRAS antimicrobials to production process may be a suitable approach to minimize microbial risk in QF.
Francisco Diez-Gonzalez +2 more
exaly +3 more sources
The Use of High-Pressure Processing in the Production of Queso Fresco Cheese
Journal of Food Science, 2004: Three varieties of Queso Fresco cheese were produced: a control cheese made from raw milk, cheese made from pressure-treated milk, and cheese treated with high pressure after production. Sensory attributes, texture profile analysis, and composition were compared following 1 and 8 d of storage time.
S. Sandra +2 more
exaly +2 more sources
Food Microbiology, 2014
Queso fresco (QF), a fresh Hispanic cheese has been linked to outbreaks and recalls caused by Listeria contamination. The use antimicrobial treatments may be a potential solution. The goal of this research was to test the addition of nisin (N), caprylic acid (CA) and trans-cinnamaldehyde (CN) as anti-listerial ingredients in QF.
Francisco Diez-Gonzalez, Camila Gadotti
exaly +3 more sources
Queso fresco (QF), a fresh Hispanic cheese has been linked to outbreaks and recalls caused by Listeria contamination. The use antimicrobial treatments may be a potential solution. The goal of this research was to test the addition of nisin (N), caprylic acid (CA) and trans-cinnamaldehyde (CN) as anti-listerial ingredients in QF.
Francisco Diez-Gonzalez, Camila Gadotti
exaly +3 more sources
International Journal of Food Microbiology, 2012
Single and combined effects of three GRAS (generally recognized as safe) antimicrobials including, bacteriophage P100 (phage P100), lauric arginate (LAE), and potassium lactate-sodium diacetate mixture (PL-SD) were evaluated against Listeria monocytogenes cold growth in queso fresco cheese (QFC).
Ramakrishna Nannapaneni +2 more
exaly +3 more sources
Single and combined effects of three GRAS (generally recognized as safe) antimicrobials including, bacteriophage P100 (phage P100), lauric arginate (LAE), and potassium lactate-sodium diacetate mixture (PL-SD) were evaluated against Listeria monocytogenes cold growth in queso fresco cheese (QFC).
Ramakrishna Nannapaneni +2 more
exaly +3 more sources
Food Microbiology, 2022
Listeria (L.) monocytogenes is a significant pathogen found in ready-to-eat meat and dairy products. Soft cheeses, such as Queso Fresco cheese (QFC), are particularly sensitive to Listeria contamination, and occasionally serve as a source of food-borne illness outbreaks. In the present study, clinical and cheese isolates of L.
Kevin M Keener +2 more
exaly +4 more sources
Listeria (L.) monocytogenes is a significant pathogen found in ready-to-eat meat and dairy products. Soft cheeses, such as Queso Fresco cheese (QFC), are particularly sensitive to Listeria contamination, and occasionally serve as a source of food-borne illness outbreaks. In the present study, clinical and cheese isolates of L.
Kevin M Keener +2 more
exaly +4 more sources
Antimicrobial treatments to control Listeria monocytogenes in queso fresco
Food Microbiology, 2017Queso fresco, is a Hispanic non-fermented cheese highly susceptible to contamination with L. monocytogenes. This research was aimed to determine the effect of GRAS antimicrobial ingredients to control L. monocytogenes. Antimicrobials included caprylic acid (CA), Nisaplin® (N, 2.5% nisin), a mixture of sodium lactate and sodium diacetate (SL/SD ...
António, Lourenço +3 more
openaire +2 more sources
International Dairy Journal, 2011
Abstract The contribution of NaCl to the functional and rheological properties of Queso Fresco (QF) was investigated to provide the basis for developing a low-salt version of this cheese. QF was manufactured from pasteurized homogenized milk using a commercial procedure without starter cultures; up to 2.5% (w/w) NaCl was added to milled curds ...
Ling Guo +4 more
openaire +1 more source
Abstract The contribution of NaCl to the functional and rheological properties of Queso Fresco (QF) was investigated to provide the basis for developing a low-salt version of this cheese. QF was manufactured from pasteurized homogenized milk using a commercial procedure without starter cultures; up to 2.5% (w/w) NaCl was added to milled curds ...
Ling Guo +4 more
openaire +1 more source
Recent Advances in Listeria Mitigation for Queso Fresco
ACS Food Science & Technology, 2022Luis A. Ibarra-Sánchez +2 more
openaire +1 more source