Queso Blanco Cheese Research Articles

Assessment of Rheological and Sensory Attributes of Queso Blanco Cheese Coated with Aloe Vera Gel

The study carried out to coat Queso Blanco cheese with Aloe Vera gel (AVG) and evaluate its physicochemical and sensory characteristics. The acid method was used to manufacture the cheese from skimmed milk (Al-Mudhish) QM1 and full-fat milk (Anchor) QA1 for control treatments. Whereas the cheese was coated with AVG for QM2 and QA2, respectively. An increase in the yield in QA1 (14.33 %) and QA2 (14.30%) in comparison to QM1 and QM2, which were 13.47 and 13.53%, respectively. Evaporation during the storage period was reduced in chess coating AVG. Consequently, the moisture content during the third week was 54.70 and 49.70% in QM2 and QA2, respectively, compared with 51.57 and 48.20% in QM1 and QA1, respectively. As a result, during the first week after manufacturing, the composition of the various coated cheese types remained relatively constant. Furthermore, after three weeks of storage, the AVG-coated QM2 and QA2 treatments had the highest evaluator acceptability, as they recorded 87.92, 86.15, respectively, compared with the control QM1, QA1, which were 74.23, 68.92 respectively. This specifies that coating the cheese with AVG assisted in maintaining its natural state during the storage period.

Investigations on Metabolic Changes in Beagle Dogs Fed Probiotic Queso Blanco Cheese and Identification of Candidate Probiotic Fecal Biomarkers Using Metabolomics Approaches.

Intake of probiotic cheese improves the intestinal health of humans and animals. However, metabolic changes in the intestines of dogs in response to the ingestion of probiotic cheese have not been evaluated. Thus, we aimed to determine the metabolic changes in healthy beagle dogs fed queso blanco cheese with added Lactobacillus reuteri KACC 92293 and Bifidobacterium longum KACC 91563 (QCLB) and to identify potential fecal biomarkers to distinguish the metabolic changes based on intake of probiotic cheese through metabolomics approaches. The dogs were randomly divided into three groups and fed a regular diet without any cheese (control), a diet with queso blanco cheese (QC), or one with QCLB for eight weeks. The concentrations of acetic, propionic, and 4-aminobutyric acids were increased in the QCLB group compared to those in the control group. Additionally, higher levels of propionic acid and lower levels of xylose were found in the QCLB group compared to those in the QC group. This is the first report on the identification of metabolic changes in beagle dogs fed queso blanco cheese with added L. reuteri KACC 92293 and B. longum KACC 91563. We also found that metabolomics approaches can be useful for identifying potential fecal markers in dogs fed probiotic cheese.

Effects of Queso Blanco cheese containing Bifidobacterium longum KACC 91563 on fecal microbiota, metabolite and serum cytokine in healthy beagle dogs

The study describes the effects of administration of Queso Blanco cheese containing Bifidobacterium longum on the fecal microbiota, metabolite and serum cytokine in healthy beagle dogs. Twelve healthy beagle dogs were randomly divided in three groups of four dogs each:a control group, not fed with any cheese, and groups fed with Queso Blanco cheese with B. longum KACC 91563 (QCB) or without B. longum (QC) for 8 weeks. Fecal microbiota was analyzed using a culture-based method and 16s rRNA gene sequencing. Serum cytokine levels, activation of natural killer cells, and proliferation of peripheral blood mononuclear cells were determined. SPME-GC-MS method was used to determine the concentrations of short chain fatty acids and indole in dog feces. Administration of QCB for 4 weeks significantly increased the Bifidobacterium. QCB supplementation for 8 weeks reduceds Enterobacteriaceae and Clostridium perfringens (p < 0.05). The abundance of Fusobacterium, Blautia and Collinesella in QCB group were reduced as compared with the control group. Serum TNF-α and IL-6 levels at 8 weeks significantly increased in QCB group as compared with QC group. There was no change in the concentrations of total short chain fatty acids by B. longum at 0 and 4 weeks. At week 8, the acetic acid, propionic acid and butyric acid of the QCB and QC groups were significantly decreased compared to the control group. In conclusion, our results demonstrate that administration of QCB had positive effects on fecal microbiota and immune response in beagle dogs. We suggest that Queso Blanco cheese containing B. longum KACC 91563 could be used as a functional food for companion animals.

Effects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs.

The effects of Queso Blanco cheese containing Bifidobacterium longum KACC 91563 was studied on the intestinal microbiota and short chain fatty acids (SCFAs) in healthy companion dogs. There were three experimental groups with five healthy dogs each: a control group, not fed with any cheese, and groups fed with Queso Blanco cheese with (QCB) or without B. longum KACC 91563 (QC) for 8 weeks. Fecal samples were collected 5 times before, during, and after feeding with cheese. Intestinal microbiota was analyzed using two non-selective agar plates (BL and TS) and five selective agar plates (BS, NN, LBS, TATAC, and MacConkey). SPME-GC-MS method was applied to confirm SCFAs and indole in dog feces. The six intestinal metabolites such as acetic, propionic, butyric, valeric, isovaleric acid and indole were identified in dog feces. Administration of B. longum KACC 91563 (QCB) for 8 weeks significantly increased the beneficial intestinal bacteria such as Bifidobacterium (8.4±0.55) and reduced harmful bacteria such as Enterobacteriaceae and Clostridium (p<0.05). SCFA such as acetic and propionic acid were significantly higher in the QCB group than in the Control group (p<0.05). In conclusion, this study demonstrates that administration of Queso Blanco cheese containing B. longum KACC 91563 had positive effects on intestinal microbiota and metabolites in companion dogs. These results suggest that Queso Blanco cheese containing B. longum KACC 91563 could be used as a functional food for companion animals and humans.

Utilization of Foxtail Millet Starch Film Incorporated with Clove Leaf Oil for the Packaging of Queso Blanco Cheese as a Model Food

Clove leaf oil was incorporated into foxtail millet starch (FMS) for developing an active packaging material with antimicrobial and antioxidant activities. The FMS films that contained clove leaf oil exhibited changes in tensile strength (6.78–4.00 MPa) and elongation at break (66.26–99.48%) with the addition of increasing concentrations of the essential oil, and possessed ultraviolet‐light barrier properties. Moreover, the FMS films that contained clove leaf oil inhibited the growth of Listeria monocytogenes. The addition of clove leaf oil resulted in excellent ABTS and DPPH radical‐scavenging activity of the films. The FMS film packaging that contained 1% clove leaf oil led to a decrease in the population of Listeria monocytogenes in queso blanco cheese by 1.19 log CFU g−1 after storage for 24 days, compared with that in the control samples. In addition, the concentration of thiobarbituric acid reactive substances decreased by 54%. Thus, these results suggest that the FMS films that contain clove leaf oil can be used as a new packaging material for enhancing the shelf life of queso blanco cheese.

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.

Incorporating flaxseed (linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process

The objective of this study was to evaluate the physicochemical and microbial properties of queso blanco (QB) with flaxseed oil (FO) incorporated at different stages of the cheese manufacturing process. Whole milk was homogenized, coagulated with citric acid, salted with NaCl, and the resulting curds were pressed. Then QBFO was produced by incorporating FO during homogenization (QBFO-H), coagulation (QBFO-C), or salting (QBFO-S). The cheeses were stored at 8 °C for 30 days. Significantly lower lipid oxidation in QB was observed when FO was added during coagulation or salting compared to homogenization. However, lipid oxidation values of QBFO-H did not exceed the allowable limit for good quality food, it experienced the lowest yeast and mold counts, and only QBFO-H had a significantly higher lipid content than QB. This study demonstrated that QB containing FO can be effectively produced by incorporating FO during the homogenization step of the cheese manufacturing process. Practical applications Flaxseed oil (FO) is a potent source of α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid. Incorporation of FO into queso blanco (QB) cheese may provide a functional food that aids in greater omega-3 polyunsaturated fatty acid consumption. Addition of FO into QB during homogenization yielded a good quality cheese with higher fat content.

카이소 블랑코 치즈를 첨가한 설기떡의 개발

동물성 단백질을 함유한 카이소 블랑코 치즈를 첨가함으로써 영양적인 가치를 높인 치즈 설기떡을 개발하고자 치즈분말을 5%, 10%, 15%, 20% 첨가한 설기떡을 제조하여 수분함량, 색도, 외관 관찰, 조직감을 측정하고 관능검사를 실시하였다. 설기떡의 수분함량은 대조군이 39.15%로 가장 낮았고, 치즈 분말 첨가군들은 39.54～39.83%로 대조군과 첨가군들 간에 유의적인 차이가 없었다. 외관 관찰 결과 카이소 블랑코 치즈 분말 첨가량이 증가할수록 어둡고 노란색이 진해졌다. 색도는 치즈 분말 첨가량이 증가할수록 L(명도)은 감소하여 어두운 색을 나타내었고, a(적색도)는 치즈 분말첨가량이 증가할수록 유의적으로 증가하였으며, b(녹색도)는 치즈 분말 첨가량이 증가할수록 유의적으로 높은 값을 나타내었다. 부착성은 5% 대체군이 14.90으로 부착성이 가장 높았고, 탄력성은 20% 대체군이 0.82로 탄력성이 가장 높았다. 점착성은 대조군이 가장 낮았고, 치즈 분말 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였다(p<0.05). 응집성, 씹힘성과 복원성은 대조군과 치즈 분말 첨가군들 간에 유의적인 차이가 없었다. 특성강도 검사에서는 치즈향, 짠맛, 유지방 맛은 첨가량이 증가할수록 높게 나왔으며, 20% 첨가군에서는 다소 강하게 나타났다. 촉촉한 정도, 이취에서는 대조군이 가장 낮았고, 첨가군들은 모두 유의적으로 높았다. 소비자 기호도 검사에서는 색, 향미는 대조군이 가장 높았고, 카이소 블랑코 치즈 분말 첨가군은 보통 이상의 점수를 보였다. 부드러움은 10% 첨가군이 6.05로 가장 높았으나 유의적인 차이를 나타내지 않았다. 종합적인 기호도는 대조군 6.14로 가장 높았으며, 치즈 분말 첨가군 중에서는 10% 첨가군이 가장 높은 값을 나타내었다. 이의 결과를 고려해 볼 때 치즈 분말을 첨가한 설기떡 제조 시기호도를 고려한 치즈 분말 10% 첨가가 적합한 것으로 사료된다.

Irradiation effect on α- and β-caseins of milk and Queso Blanco cheese determined by capillary electrophoresis

Milk and Queso Blanco cheese were exposed to irradiation with doses of 1, 2, 3, 5, and 10 kGy to investigate the irradiation effect on α- and β-casein using a capillary electrophoresis. α S1-Casein to total protein ratio in raw milk was decreased from 19.63% to 8.64% by 10 kGy of gamma irradiation. The ratio of α S1- to α S0-casein was also decreased from 1.38 to 0.53, which showed α S1-casein is more susceptible to gamma irradiation than α S0-casein. Similarly, α S1-casein to total protein ratio in Queso Blanco cheese was decreased from 17.48% to 7.82% and the ratio of α S1- to α S0-casein was decreased from 1.16 to 0.43 by 10 kGy of gamma irradiation. Dose-dependent reduction of β A1-casein was also found. β A1-Casein to total protein ratios in raw milk and Queso Blanco cheese were decreased from 22.00% to 14.16% and from 21.96% to 13.89% after 10 kGy, respectively. The ratios of β A1- to β A2-casein were from 1.10 to 0.64 and 0.93 to 0.57 in milk and Queso Blanco cheese, respectively. However, α S0-, β B-, and β A3-casein increased by irradiation at 10 kGy. The results suggest that α S1-casein and β A1-casein were more susceptible to gamma irradiation, and may be related to the reduction of milk allergenicity caused by gamma irradiation.

Sensory Evaluation of an All-Dairy Formulated Cream-Type Cheese Produced by a New Method ,

An all-dairy formulated cream-type cheese was prepared by blending one of three protein bases with high-fat sour cream (58% milk fat) standardized with cultured buttermilk, pasteurized, homogenized, and hot-packed. The protein bases consisted of two types of Ricotta (43 or 60% of total protein as whey protein) and Queso Blanco cheese (13% of total protein as whey protein).When subjected to sensory evaluation, no differences were found between the three experimental treatments and one commercial product for firmness, rate of dissipation, and smoothness. The high whey protein Ricotta product was saltier and creamier in flavor than the commercial product. All experimental treatments were lower in acid flavor than the commercial product with the latter being criticized as too acidic.Cream-type cheese prepared by this method shows no evidence of syneresis and had a shelf-life of at least 2 mo if properly packaged.

Behavior of Aflatoxin M1 During Manufacture and Storage of Queso Blanco and Bakers' Cheese

Queso Blanco and bakers's cheese were prepared from milk naturally contaminated with aflatoxin M1 (AFM1), and then were stored at 4°C and at −23 ± 6°C for 2 months. AFM1 was found in both curd and whey. There was a 2.84-fold increase of AFM1 in curd of Queso Blanco cheese over the amount present in milk from which the cheese was made. The AFM1 content of the cheese varied during refrigerated and frozen storage, but AFM1 was present near initial levels at the end of storage. Bakers' cheese was prepared with and without added rennet. More AFM1 was found in cheese and whey than in milk from which cheese was made. AFM1 tended to be concentrated in curd. Cheeses made without rennet had greater enrichment (4.24-fold increase over that found in milk) than those made with rennet (2.97-fold increase over that found in milk). The AFM1 content in both types of cheese was variable but toxin remained in cheese through 1 month of refrigerated and 2 months of frozen storage.

Manufacturing Parameters of Queso Blanco Made from Milk and Recombined Milk

The effects of pH, calcium chloride, milk supply and levels of milk solids on the yield, composition and quality of Queso Blanco cheese were studied. The optimum pH of experimental cheese made from whole and reconstituted milk was in the range 5.2 to 5.3 with respect to flavour and body. Recovery of solids was higher from whole milk than from reconstituted milk of similar composition. Levels of acid indicated no effect on the recovery of solids in the range pH 5.5 to 4.9. Equations were developed to predict the amount of citric acid required to produce a desired pH in milk of a given protein content, and the optimum amount of citric acid for cheese manufacture. The use of more than 0.05% calcium chloride increased cheese moisture and solids recovery, and produced bitter flavoured cheese. Lesser amounts of calcium chloride increased solids recovery but did not affect other parameters. Cheese lactose content and protein recovery increased with increasing milk solids. Recombined milk of 15% solids-not-fat and 4.5% fat resulted in acceptable Queso Blanco. Eighty-six percent of milk protein was recovered and cheese yield was 20 to 22% of milk weight.