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dc.creatorPowers-Hammond, Lizann
dc.date.accessioned2019-12-11T19:55:04Z
dc.date.available2019-12-11T19:55:04Z
dc.date.issued2019-11
dc.identifier.other(OCoLC)1130311393
dc.identifier.urihttp://hdl.handle.net/2376/16851
dc.description.abstractQueso fresco is a fresh, crumbly white cheese that has been made for generations by Latin-American families. Traditionally, queso fresco is prepared with fresh dairy milk that has not been pasteurized (heat treated). Unfortunately, this method of making queso fresco can cause serious illness. The instructions in this publication use pasteurized milk to ensure a queso fresco that will not make you sick. To prepare a safe cheese, you can either begin with pasteurized milk or pasteurize your milk before making it into cheese. Procedures on how to sanitize cheese-making equipment are included for the same purpose.
dc.languageEnglish
dc.publisherPullman, Washington : Washington State University Extension
dc.relation.ispartofseriesPNW (Series) ; 539
dc.rightsCopyright Not Evaluated
dc.rightsopenAccess
dc.rights.urihttp://rightsstatements.org/vocab/CNE/1.0/
dc.rights.urihttp://purl.org/eprint/accessRights/OpenAccess
dc.subject.lcshCheesemaking
dc.titleFresh cheese made safely
dc.typeExtension Publication


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