The Use of High-pressure Processing in the Production of Queso Fresco Cheese

Abstract

ABSTRACT: 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. High-pressure treatment of cheese (400 MPa, 20 min, 20 °C) did not impart major textural and compositional changes; however, cheese made from pressure-treated milk contained more moisture and was less firm, less crumbly, and more sticky than the control and decreased in firmness during storage. High-pressure processing treatment of cheese can provide an alternative method for producing Queso Fresco-style cheese with acceptable textural attributes.