Introduction

Queso Blanco de Freír, also known as Frying Cheese, is a popular Latin American cheese renowned for its firm texture and high melting point, making it ideal for frying without losing its shape. This cheese is a staple in cuisines from countries like the Dominican Republic, Puerto Rico, and other Caribbean nations.

For dairy producers looking to diversify their product offerings, mastering the production of Queso Blanco de Freír can open doors to new markets. This technical guide provides a comprehensive, step-by-step procedure for producing Queso Blanco de Freír on a professional scale, complete with scientific explanations and best practices to ensure high-quality results.

Understanding Queso Blanco de Freír

Characteristics

• Texture: Firm and squeaky, with a slightly rubbery consistency.
• Flavor: Mild, salty, and slightly tangy.
• Melting Point: High; the cheese maintains its shape when fried.
• Color: White, as the name “Queso Blanco” suggests.

Culinary Uses

• Frying: Ideal for pan-frying or deep-frying to a golden crust.
• Grilling: Can be grilled without melting away.
• Accompaniments: Often served with plantains, salads, or as part of breakfast dishes.

Ingredients and Equipment

Ingredients

• Milk: High-quality pasteurized whole milk (cow’s milk is traditional).
• Calcium Chloride (Optional): 0.02% of milk volume, to improve curd firmness when using pasteurized milk.
• Rennet: Microbial or animal rennet suitable for cheese making.
• Salt: Non-iodized cheese salt for brining and flavor.

Equipment

• Stainless Steel Vat or Cheese Kettle: For heating and coagulating milk.
• Thermometer: Accurate digital thermometer for monitoring temperatures.
• Cheese Molds: Square or rectangular molds suitable for pressing.
• Pressing Equipment: Cheese press or weights to apply uniform pressure.
• Cheese Cloth or Butter Muslin: For draining whey.
• Cutting Tools: Long knife or curd cutter to slice the curd.
• pH Meter (Optional): For monitoring acidity levels.
• Brine Tank: For salting the cheese.

Step-by-Step Production Procedure

Step 1: Milk Preparation

Objective: Ensure milk is suitable for cheese making.

• Select Milk: Use fresh, high-quality whole milk.
• Standardize Milk (Optional): Adjust fat content if necessary to achieve desired texture.
• Add Calcium Chloride (Optional): Dissolve 0.02% calcium chloride in cool water and mix thoroughly into the milk to improve curd firmness.

Step 2: Pasteurization

Objective: Eliminate pathogenic microorganisms while retaining cheese-making properties.

You have two options for pasteurizing the milk:

Option A: Low-Temperature Long-Time (LTLT) Pasteurization

• Heat Treatment: Slowly heat the milk to 145°F (63°C).
• Holding Time: Maintain this temperature for 30 minutes.
• Stirring: Gently stir the milk occasionally to ensure uniform heating.
• Cooling: After pasteurization, cool the milk promptly to the coagulation temperature of 90°F (32°C).

Option B: High-Temperature Short-Time (HTST) Pasteurization

• Heat Treatment: Heat the milk to 161°F (72°C).
• Holding Time: Maintain this temperature for 15 seconds.
• Cooling: Rapidly cool the milk to the coagulation temperature of 90°F (32°C).

Step 3: Coagulation

Objective: Form a firm curd suitable for cutting.

• Add Rennet:
  • Dosage: Follow manufacturer’s instructions, typically around 0.02% of milk volume.
  • Dilution: Dilute rennet in 40 times its volume of cool, non-chlorinated water.
  • Incorporation: Stir gently for 1 minute to distribute evenly.
• Setting Time: Allow milk to set undisturbed for 30 to 45 minutes until a clean break is achieved.
  • Clean Break Test: Insert a knife at a 45-degree angle and lift slightly; the curd should split cleanly.

Step 4: Cutting the Curd

Objective: Cut curd to release whey and prepare for cooking.

• Size of Curd Pieces: Cut into 1/2-inch (1.25 cm) cubes for optimal moisture content.
• Technique: Use a curd knife or harp to make vertical and horizontal cuts.

Step 5: Cooking the Curd

Objective: Expel whey and firm up the curd.

• Heat Slowly: Increase the temperature to 104°F (40°C) over 30 minutes, raising the temperature by 2°F (1°C) every 5 minutes.
• Stirring: Gently stir to prevent matting and ensure even heating.
• Cooking Time: Maintain the curd at 104°F for an additional 30 minutes.
• Target pH: Aim for a pH of 6.2 to 6.4 at the end of cooking.

Step 6: Draining the Whey

Objective: Remove whey to concentrate the curd.

• Settle the Curd: Allow curds to settle at the bottom for 5 minutes.
• Drain Whey: Remove whey until it is just above the curd level.
• Transfer Curds: Place curds into cheese molds lined with cheesecloth.

Step 7: Pressing

Objective: Form the cheese and expel remaining whey.

• Initial Pressing:
  • Pressure: Apply light pressure of 0.5 psi for 15 minutes.
  • Technique: Fold cheesecloth over the top to cover the curd.
• Flip and Increase Pressure:
  • Flip Cheese: Carefully flip the cheese to ensure even pressing.
  • Increase Pressure: Apply 1 psi for another 30 minutes.
• Final Pressing:
  • Pressure: Increase to 2 psi and press for 2 to 4 hours.
• Temperature During Pressing: Maintain room temperature around 72°F (22°C).

Step 8: Salting

Objective: Enhance flavor and extend shelf life.

• Brine Preparation:
  • Concentration: Prepare a 20% salt brine (200 grams of salt per liter of water).
  • Temperature: Keep brine at 50°F (10°C).
  • Calcium Chloride Addition: Add 0.1% calcium chloride to prevent cheese surface from becoming slimy.
• Brining Time:
  • Duration: Submerge cheese in brine for 6 to 8 hours, depending on cheese size.
• Flipping in Brine: Flip cheese halfway through brining to ensure even salt absorption.

Step 9: Drying

Objective: Allow excess moisture to evaporate and form a protective rind.

• Air Drying:
  • Method: Place cheese on a drying rack in a cool, well-ventilated area.
  • Duration: Dry for 24 hours.
  • Environment: Maintain temperature at 50°F to 55°F (10°C to 13°C) with 75% humidity.

Step 10: Packaging and Storage

Objective: Prepare cheese for distribution and sale.

• Packaging Options:
  • Vacuum Sealing: Extends shelf life and prevents contamination.
  • Wrapping: Use food-grade cheese wrap if vacuum sealing is not available.
• Labeling: Include product name, date of production, expiration date, and batch number.
• Storage Conditions:
  • Refrigeration: Store at 39°F to 41°F (4°C to 5°C).
  • Shelf Life: Typically 2 to 4 weeks when properly refrigerated.

Technical Considerations

Milk Quality

• Protein and Fat Content: Higher protein content improves curd formation. Aim for milk with at least 3.3% protein and 3.5% fat.
• Microbial Load: Use milk with low somatic cell counts to ensure cheese quality.

Acidity Control

• pH Monitoring: Regularly check pH during production to control acidity, which affects texture and shelf life.

Sanitation

• Equipment Cleaning: Ensure all equipment is thoroughly cleaned and sanitized to prevent contamination.
• Personal Hygiene: Workers should follow good hygiene practices, including handwashing and wearing protective clothing.

Regulatory Compliance

• Food Safety Standards: Adhere to local regulations regarding dairy processing and cheese production.
• Record Keeping: Maintain detailed logs of production parameters for traceability and quality control.

Troubleshooting Common Issues

Issue: Soft or Fragile Curds

• Possible Causes:
  • Insufficient rennet or low-quality rennet.
  • Milk too cold during coagulation.
• Solutions:
  • Verify rennet potency and adjust dosage.
  • Ensure coagulation temperature is maintained at 90°F (32°C).

Issue: Cheese is Too Salty

• Possible Causes:
  • Excessive brining time.
  • High salt concentration in brine.
• Solutions:
  • Reduce brining duration.
  • Adjust brine concentration to recommended levels.

Issue: Cheese Melts During Frying

• Possible Causes:
  • High moisture content due to insufficient pressing.
  • Low acidity levels.
• Solutions:
  • Increase pressing time or pressure.
  • Monitor pH to ensure it reaches the target range.

Conclusion

Producing Queso Blanco de Freír offers dairy producers an opportunity to expand their product lines with a cheese that is both culturally significant and commercially appealing. By following this technical guide and paying close attention to the critical control points, producers can achieve consistent quality and meet consumer expectations.

Remember that mastering cheese making is both a science and an art. Continual monitoring, adjustments, and adherence to best practices will lead to success in producing this delightful frying cheese.

References

1. Farkye, N. Y. (2004). “Cheese Technology.” In Handbook of Food Products Manufacturing, edited by Y. H. Hui, Wiley-Interscience.
2. Johnson, M. E. (2017). Manufacturing Queso Blanco and Other Fresh Hispanic Cheeses. University of Wisconsin-Madison, Center for Dairy Research.
3. Law, B. A., & Tamime, A. Y. (2010). Technology of Cheesemaking. Wiley-Blackwell.
4. van den Tempel, T., & Jakobsen, M. (2000). “The Technological Importance of Yeasts in Dairy Products.” International Journal of Food Microbiology, 76(1-2), 169-177.

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