Use of endolysins can yield a safer Hispanic cheese


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Hispanic cuisine makes up a large portion of the food market in the United States, and the demand of Hispanic-style cheeses has been rising over the past two decades.

Even though Queso Fresco is the most widespread Hispanic-style cheese in the United States, there are many others manufactured across the country including melting cheeses, such as Oaxaca and Adobera, and mildly aged chesses, such as Chihuahua and Cotija.