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Cheese from Mexico
A boundary entry, set by heat and acid rather than by fermentation. Whey left from cheesemaking is heated to about 90–96 °C, a little acid and salt are added, and the whey proteins rise as fine curds that are left to settle. The curds are drained in a cloth for a couple of hours and kept cold.
| Sweet cow whey left from cheesemaking (the lab study used whey from Chihuahua cheese) | [ramirez2017][nom243] |
| Citric acid, 0.1% | [ramirez2017] |
| Salt, 1% | [ramirez2017] |
| Starter | none; set by heat and acid |
Total time across the recorded steps: 2.7 h
What changes: Sweet whey left from cheesemaking goes into the pot
The standard calls for pasteurised whey. A cited method advises whey at pH 6.3–6.6 before heating, for the best yield.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A boundary entry, set by heat and acid rather than by fermentation. Whey left from cheesemaking is heated to about 90–96 °C, a little acid and salt are added, and the whey proteins rise as fine curds that are left to settle. The curds are drained in a cloth for a couple of hours and kept cold. Made in 6 steps over 2.7 h. The longest step, drain in a cloth, takes 2 h (Ramírez Rivas I.K 2017). Salt is 1 % (Ramírez Rivas I.K 2017).
| Main step | 2 hReported[ramirez2017] | Drain in a cloth |
|---|---|---|
| Temperature | 90–96 °CReported[ramirez2017] | Heat the whey |
| Salt | 1 %Reported[ramirez2017] | Add acid and salt |
| Acidity | pH 4.5Reported[ramirez2017] | Add acid and salt |
Mexico's ricotta. It is made from the whey of other cheeses by heat and acid, not by rennet or fermentation, from the whey proteins left after another cheese's curd is taken out.
Mexican rules define whey cheese as made from pasteurised whey, set by heating in an acid medium, then salted, drained and moulded, and require Salmonella and Listeria monocytogenes to be absent in 25 g. The cheese is kept cold. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid unheated requesón, even when it is made with pasteurised milk, unless it is heated to 165 °F (74 °C) or until steaming hot.
Hazards the sources name: Salmonella, which the Mexican standard requires to be absent in 25 g of whey cheese; Listeria monocytogenes, which the Mexican standard requires to be absent in 25 g of whey cheese.
Every number is labelled with how it is known. How this atlas is made
Mexico's dairy standard NOM-243-SSA1-2010, published in the Diario Oficial de la Federación on 27 September 2010, defines whey cheese (queso de suero) and requires it to be refrigerated. A 2014 UNAM thesis on artisanal requesón from the State of Mexico states that most requesón in Mexico is made at artisanal level, because the informal product costs far less than the formally sold one.
