Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese

Autores
Oliszewski, Ruben; Cisint, Juan Carlos; Nuñez, Martha Susana
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Quesillo is a pasta filata cheese variety typical of the Argentine Northwest. Some features of this cheese are reviewed: gross composition, manufacturing technology and shelf life microbiological composition. Gross composition showed: pH 5.1, fat 21.21%, protein 29.02%, total solids 51.50%. The manufacturing methods compared were (1) traditional, with raw milk and native flora growth (TM), (2) experimental 1, with pasteurized milk, lactic starters and conventional, plastic bag packaging (EM1); (3) experimental 2, with pasteurized milk, lactic starters and vacuum packaging (EM2). EM1 and EM2 showed that total processing time is shortened by 8 h with regard to TM. Microbiological quality was better in EM1 than TM, but it was the best in EM2, thus obtaining a longer shelf life product. © 2006 Elsevier Ltd. All rights reserved.
Fil: Oliszewski, Ruben. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Cisint, Juan Carlos. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Argentine Artisanal Cheese
Cheese Type Pasta Filata
Quesillo
Shelf Life
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/56380
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheeseOliszewski, RubenCisint, Juan CarlosNuñez, Martha SusanaArgentine Artisanal CheeseCheese Type Pasta FilataQuesilloShelf Lifehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Quesillo is a pasta filata cheese variety typical of the Argentine Northwest. Some features of this cheese are reviewed: gross composition, manufacturing technology and shelf life microbiological composition. Gross composition showed: pH 5.1, fat 21.21%, protein 29.02%, total solids 51.50%. The manufacturing methods compared were (1) traditional, with raw milk and native flora growth (TM), (2) experimental 1, with pasteurized milk, lactic starters and conventional, plastic bag packaging (EM1); (3) experimental 2, with pasteurized milk, lactic starters and vacuum packaging (EM2). EM1 and EM2 showed that total processing time is shortened by 8 h with regard to TM. Microbiological quality was better in EM1 than TM, but it was the best in EM2, thus obtaining a longer shelf life product. © 2006 Elsevier Ltd. All rights reserved.Fil: Oliszewski, Ruben. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Cisint, Juan Carlos. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; ArgentinaFil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier2007-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/56380Oliszewski, Ruben; Cisint, Juan Carlos; Nuñez, Martha Susana; Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese; Elsevier; Food Control; 18; 6; 6-2007; 736-7410956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2006.03.010info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713506000934info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:07:53Zoai:ri.conicet.gov.ar:11336/56380instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:07:54.146CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
title Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
spellingShingle Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
Oliszewski, Ruben
Argentine Artisanal Cheese
Cheese Type Pasta Filata
Quesillo
Shelf Life
title_short Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
title_full Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
title_fullStr Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
title_full_unstemmed Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
title_sort Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
dc.creator.none.fl_str_mv Oliszewski, Ruben
Cisint, Juan Carlos
Nuñez, Martha Susana
author Oliszewski, Ruben
author_facet Oliszewski, Ruben
Cisint, Juan Carlos
Nuñez, Martha Susana
author_role author
author2 Cisint, Juan Carlos
Nuñez, Martha Susana
author2_role author
author
dc.subject.none.fl_str_mv Argentine Artisanal Cheese
Cheese Type Pasta Filata
Quesillo
Shelf Life
topic Argentine Artisanal Cheese
Cheese Type Pasta Filata
Quesillo
Shelf Life
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Quesillo is a pasta filata cheese variety typical of the Argentine Northwest. Some features of this cheese are reviewed: gross composition, manufacturing technology and shelf life microbiological composition. Gross composition showed: pH 5.1, fat 21.21%, protein 29.02%, total solids 51.50%. The manufacturing methods compared were (1) traditional, with raw milk and native flora growth (TM), (2) experimental 1, with pasteurized milk, lactic starters and conventional, plastic bag packaging (EM1); (3) experimental 2, with pasteurized milk, lactic starters and vacuum packaging (EM2). EM1 and EM2 showed that total processing time is shortened by 8 h with regard to TM. Microbiological quality was better in EM1 than TM, but it was the best in EM2, thus obtaining a longer shelf life product. © 2006 Elsevier Ltd. All rights reserved.
Fil: Oliszewski, Ruben. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Cisint, Juan Carlos. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina
Fil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Quesillo is a pasta filata cheese variety typical of the Argentine Northwest. Some features of this cheese are reviewed: gross composition, manufacturing technology and shelf life microbiological composition. Gross composition showed: pH 5.1, fat 21.21%, protein 29.02%, total solids 51.50%. The manufacturing methods compared were (1) traditional, with raw milk and native flora growth (TM), (2) experimental 1, with pasteurized milk, lactic starters and conventional, plastic bag packaging (EM1); (3) experimental 2, with pasteurized milk, lactic starters and vacuum packaging (EM2). EM1 and EM2 showed that total processing time is shortened by 8 h with regard to TM. Microbiological quality was better in EM1 than TM, but it was the best in EM2, thus obtaining a longer shelf life product. © 2006 Elsevier Ltd. All rights reserved.
publishDate 2007
dc.date.none.fl_str_mv 2007-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/56380
Oliszewski, Ruben; Cisint, Juan Carlos; Nuñez, Martha Susana; Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese; Elsevier; Food Control; 18; 6; 6-2007; 736-741
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/56380
identifier_str_mv Oliszewski, Ruben; Cisint, Juan Carlos; Nuñez, Martha Susana; Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese; Elsevier; Food Control; 18; 6; 6-2007; 736-741
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2006.03.010
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713506000934
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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