Characterization of queso fresco during storage at 4 and 10°c

HIGHLIGHTS

• who: Michael H. Tunick (Corresponding et al. from the , EMermaid Lane, Wyndmoor, PA, USA have published the research: Characterization of Queso Fresco during Storage at 4 and 10°C, in the Journal: (JOURNAL)
• what: The research was divided into two phases: in Phase I the main focus was on the functional properties of color and melt, and in Phase II the emphasis was on consumer sensory tests and effect of storage on protein profiles and volatile compounds.
• how: This paper describes the quality traits of Queso Fresco from starter-free pasteurized homogenized milk . . .
  

   

  

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