Project Number: 1935-41000-071-02
Project Type: Specific C/A

Start Date: Mar 01, 2002
End Date: Sep 30, 2004

Objective:
The objective of this cooperative research project is to characterize the shelf-life of currently available Hispanic-style fresh cheeses and modify existing cheesemaking techniques to improve shelf-life.

Approach:
Assays to determine shelf-life must be identified and perfected to accurately evaluate Hispanic-style cheese. The first two years were spent identifying optimal shelf-life evaluation techniques for Hispanic style fresh cheeses. Extensive cheese production using modified processing parameters will be conducted during the third year. Manufacturing parameters will be altered and modified cheesemaking techniques will be developed to evaluate their effect on shelf-life.