DOCSLIB.ORG

Take-Out Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Take-Out Menu Coffee Small Medium Large Ensaladas Cachapas Venezuelan sweet corn pancakes served with curtido salad Drip 1.80 2.25 2.55 *Add grilled chicken 2.95* Iced 2.25 2.65 3.15 La Remolacha Hamon y Queso Beets, carrots, scallions, tomato, hearts of palm, Cappuccino/ Latte 3.50 4.00 4.50 Ham and cheese 9.95 guava balsamic vinaigrette 6.75 Specialty Latte 4.05 4.50 5.00 Mechada La Cortada 3.90 4.40 4.90 Queso Blanco and shredded beef 9.95 Iced Latte Romaine lettuce, apples, black beans, corn, queso Iced Specialty Latte 4.25 4.75 5.20 fresco, onion, kalamata olives, crispy tortillas, Traditional Caramel Macchiato 4.05 4.50 5.00 toasted sesame vinaigrette 6.75 Queso Blanco (white cheese) 8.75 Mocha 4.05 4.50 5.00 Cobb Salad Au Lait 2.35 2.85 3.35 Romaine lettuce, corn, chicken, cheese, tomato, Desayuno Breakfast Hot Chocolate 1.95 2.25 2.55 bacon, onions, sherry sesame vinaigrette 7.25 Chilaquiles Crispy tortillas tossed with your choice of green or Soy milk, almond milk, hazelnut milk, or extra shot 0.75 La Verde Spinach, cranberries, beets, Oaxaca cheese, toasted red sauce, queso seco, chipotle shredded chicken, almonds, cilantro lime vinaigrette 6.75 drizzled crema fresca and two over easy eggs 9.95 one size House Drinks Desayuno Criollo Espresso 3.05 Cortado Condensada 4.05 Quinoa Bowls 7.95 Scrambled eggs, pico de gallo, cheese, served with Americano 3.15 Caribbean 4.05 *Add roasted vegetables, chipotle chicken, pork, shredded beef 1.75* two thin arepas and grilled chorizo 9.95 Cubano 3.15 Viennese 2.75 Peru Tostadas Francesas Cortadito 3.35 Vietnamese 2.75 Garbanzo beans, scallions, corn salsa, avocado, Cinnamon swirl challah bread topped with toasted cilantro lime vinaigrette almonds, sliced bananas and panela syrup 8.95 Tea one size 3.50 hot / 3.65 iced Ecuador Venezuelan Benedicts All Kilogram Teas are organic Lettuce, black beans, queso seco, salsa, sliced Crispy thin arepas topped with chorizo, Chihuahua avocado, spicy ranchera sauce Black Earl Grey, English Breakfast, Masala Chai cheese, poached eggs, guasacaca cream sauce, Green Emerald Spring, Jasmine Green Bolivia served with yuca fries 9.95 (make it florentino 0.75) Red and green peppers, onions, beets, corn, cilantro, White Jasmine Peach tomatillo sauce Huevos Tanpiqueños Herbal King Crimson, Blend 333 Sliced grilled skirt steak, two eggs, arepas, salsa, Colombia cheese enchilada, black beans 11.95 one size Hearts of palm, carrots, kalamata olives, scallions Tea Lattes crispy tortillas, chipotle sauce El Cerdo Omelet Chai, Mate, Rooibus, London Fog 3.85 Chile Queso blanco, chorizo, scallions, served with black Dirty Chai 4.25 Roasted squash, cranberries, red and green peppers, beans and yuca fries 9.95 queso seco, cilantro lime vinaigrette El Periquero Omelet Cold Drinks Small Medium Large Visit our Website and Order Online Spinach, salsa, cheese, chipotle aioli, served with Papelon con limon 2.75 3.15 3.65 www.LaQchara.com Arepas 100% Homemade corn flour buns black beans and yuca fries 8.95 (add chorizo 1.00) 2.75 3.15 3.65 Horchata Download our app in iTunes or Google Play Catira Arepa La Qchara Pancakes Limonada 2.75 3.15 3.65 Yellow cheddar filling 5.75 Three buttermilk pancakes with panela syrup 6.95 Limonana 2.95 3.35 3.85 Domino Centro American Breakfast Dragon Limonada 3.25 3.65 4.05 (781) 662-5555 Black beans, sweet plantains, queso fresco 5.95 Two over easy eggs, cheese enchilada, ranchera Pernil sauce, served with bacon and sweet plantains 9.95 Frozen Drinks Small Medium Large Roasted pork, cheese, sliced tomato 6.50 Frozen Caramel 3.95 4.25 4.75 Take-Out Menu Perico Arepa Choriqueso Scrambled eggs, salsa, cheese, chipotle sauce 5.75 Frozen Mocha 3.95 4.25 4.75 Open For Breakfast, Brunch, Oaxaca cheese, chorizo, onions, sliced tomato 6.95 Lunch, dinner Reina Pepiada Empanadas Cilantro lime avocado chicken salad 7.00 Two flour empanadas stuffed with sweet plantains, cheese, served with black beans, chipotle aioli 8.95 Carne Mechada Venezuelan seasoned shredded beef, queso seco, 506 Franklin St. Melrose, MA 02176 Modern, Lively, Friendly Location. black beans 6.95 Gluten Free Vegetarian www.LaQchara.com Fresh & Flavorful Food. Find us on Facebook: Caprese Arepa During normal kitchen operations, there is a possibility for food items to Delicious Hot & Cold Drinks. come into contact with gluten proteins. However unlikely, we are unable to www.facebook.com/LaQchara Sliced tomato, ham, oaxaca cheese, basil pesto 6.95 guarantee that any menu item is completely gluten-free. Huevos Rancheros Tortas 8.95 Taco Asado Kids Menu 10 and under 3.95 Two crispy corn tortillas with a black bean spread, Mexican sandwich served on Telera bread with yuca fries Three grilled skirt steak tacos with cilantro, white two eggs, salsa, queso fresco, served with sweet onions, served with black beans and rice 14.95 Cheese Empanada Pollo Served with yuca fries plantains and black beans 9.95 Arroz con Pollo Chipotle chicken, cheese, avocado, onions, lettuce, Choice of Cheese or Chicken Quesadilla Breakfast Quesadilla black bean spread, chipotle aioli Marinated chicken simmered with rice, carrots, red Scrambled eggs, Chihuahua cheese, bacon, served and green peppers, topped with roasted vegetables Served with yuca fries with yuca fries 8.95 Cubano and tomatoes 10.95 Chicken Taco Roasted pork, ham, Chihuahua cheese, pickles, spicy Served with yuca fries Mexican Burrito mustard Burrito Scrambled eggs, pico de gallo, spinach, cheddar Choice of chicken, beef, or pork with black beans, Pernil Scrambled Eggs cheese, Mexican mayo, served with yuca fries 8.95 rice, salsa, cheese, served with yuca fries 9.95 Two eggs scrambled with yuca fries (add bacon or chorizo for an extra 1.75) Roasted pork, tomato, avocado, onion, chipotle aioli Vegetarian Burrito Buttermilk Pancakes Choriqueso Roasted vegetables, quinoa, black beans, salsa, Breakfast Torta Two buttermilk pancakes with syrup Scrambled eggs, bacon, Chihuahua cheese, sliced Chorizo, Oaxaca cheese, tomato, avocado, onions, cheese, served with yuca fries 9.95 avocado, chipotle aioli, served with yuca fries 8.95 lettuce, black bean spread, chipotle aioli Stuffed Avocados 12 oz. one size 5.75 (add ham for an extra 0.75) Sloppy Torta Raw Juices Avocados stuffed with spicy quinoa, pico de gallo, Caracas Kale, apple, lime, cucumber, ginger Shredded beef, fried egg, chihuahua cheese, chipotle aoili, served with curtido salad 12.95 Chia Pudding 4.50 chipotle aioli Valencia Pineapple, carrot, pear, apple, mint Beet, carrot, spinach, lime, ginger Chia seed soaked in coconut and almond milk, mixed with Vegetal Carne Asada Maracaibo organic honey and vanilla extract Roasted vegetables, Oaxaca cheese, tomato, lettuce, Grilled marinated skirt steak served with a cheese Amazonas Spinach, kale, celery, cucumber, Mexico onion, avocado, black bean spread, chipotle aioli enchilada, rice and guacamole 15.95 apple, ginger Ginger chia pudding topped with shredded coconut Enchiladas Mole Cojedes Apple, beets, carrot, kale and sliced bananas Entradas appetizers Three chicken enchiladas, mole sauce, crema fresca, Merida Cucumber, apple, pear, cinnamon, ginger sliced almonds, served with rice and black beans 10.95 Guatemala Sopa del Dia seasonal Traditional chia pudding topped with raspberries, Our daily take on soups El Toston Natural Smoothies sliced almonds and coconut 12 oz. 6.95 / 20 oz. 8.00 Datiles Flattened crispy green plantains used as bread, Nicaragua Eight almond stuffed dates wrapped in maplewood chipotle chicken, queso seco, salsa rosada, lettuce, * Add granola, chia, flax seed 0.50 * Cocoa chia pudding topped with goji berries, smoked bacon and Cabrales cheese 7.95 tomato and onions served with roasted vegetables 9.95 * Add gojiberries, vita boost 0.75 * banana, cocoa powder * Add vegan protein 1.75 * Chipotle Panela Wings Sizzling Fajitas Argentina Eight chicken wings in a chipotle panela sauce, Choose your favorite: beef, chicken or mixed, sautéed Isabella Avocado, banana, lime, agave, almond milk Cinnamon chia pudding topped with dried dates, sesame seeds, scallions, carrots 7.95 with onions and peppers, served with lettuce, cheese, dried cherries, sliced toasted almonds salsa, crema fresca and guacamole. 12.95 Victoria Banana, blueberry, spinach, chia, honey, Arepitas con Nata (extra 1.00 for beef, extra 2.00 for mixed) almond milk Brazil Eight mini arepas served with crema fresca 5.75 Traditional chia pudding topped with mango, Tostadas de Pollo Magdalena Strawberries, banana, cashews, strawberry, shredded coconut Tequenos Crispy corn tortilla with black bean spread, shredded dates, vanilla Queso blanco cheese wrapped in a crispy dough, lettuce, queso fresco, topped with chipotle chicken, sides served with chipotle aioli (6) 6.95 Oscar Raspberry, banana, honey, granola, Acompanantes homemade corn salsa and chopped avocados, served coconut milk Sliced Avocado Chips and Salsa 3.95 with rice and black beans 11.95 Served with balsamic vinegar and olive oil 3.95 Lorenzo Pineapple, mango, spinach, banana, Platos Principales Portobello Tacos coconut milk Yuca fries Three grilled marinated Portobello mushroom tacos, Served with guasacaca sauce 3.95 Las Carnitas salsa, scallions served with black beans and rice 10.95 Emily Banana, dates, pear, carrots, soy milk Three soft corn tacos each filled with shredded beef, Nubia Banana, blueberry, soaked almonds, Sweet plantains chipotle chicken and roasted pork, sliced avocado, Quesadillas Chipotle shredded chicken, Mexican cheese, corn salsa almond butter, honey, soy milk Topped with queso fresco 2.95 crema fresca, served with rice 10.95 and sliced avocado served with yuca fries 9.95 Tostones Paulina Pineapple, mango, chia, vanilla, Pabellon Criollo coconut water Crispy green plantains with chipotle aioli 4.95 Venezuelan seasoned shredded beef, served with 4.95 Postres David Dates, agave, cocoa, cashews, almond Guacamole 2.95 black beans, rice, and sweet plantains 10.95 Tres leches cake butter, coconut water Fish Tacos A sponge cake soaked in three kinds of milk Before placing your order, please inform us if a person in your party Three grilled tilapia tacos with Salvadorian slaw, Juan Carrot, kale, spinach, banana, apple, has a food allergy.
Load more

Recommended publications
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • Queso De La Serena” Y “Torta Del Casar”
    DIVERSIFICACIÓN ECONÓMICA Y PRODUCCIÓN AGROALIMENTARIA DE CALIDAD: EL EJEMPLO DE LAS D.O.P. “QUESO DE LA SERENA” Y “TORTA DEL CASAR” Tesis Doctoral realizada por D. ENRIQUE LORENZO GRANDE, bajo la dirección de los Dres. D. Felipe Leco Berrocal y Dª. Ana Beatriz Mateos Rodríguez. FACULTAD DE FILOSOFÍA Y LETRAS DEPARTAMENTO DE ARTE Y CIENCIAS DEL TERRITORIO UNIVERSIDAD DE EXTREMADURA Cáceres, julio de 2015 Como Directores de la Tesis Doctoral titulada Diversificación económica y producción agroalimentaria de calidad: el ejemplo de las D.O.P. Queso de La Serena y Torta del Casar, realizada por D. Enrique LORENZO GRANDE, INFORMAMOS Que la elaboración de la Tesis ha concluido y que la misma cumple con los criterios de calidad necesarios para que el doctorando pueda optar al Título de Doctor. En Cáceres, a uno de julio de dos mil quince. Fdo.: Felipe Leco Berrocal Fdo.: Ana Beatriz Mateos Rodríguez Director de la Tesis Doctoral Codirectora de la Tesis Doctoral A mis padres AGRADECIMIENTOS Llegado este punto, me gustaría dar las gracias a los que, de una u otra manera, han contribuido a que esta etapa de aprendizaje haya llegada a su fin con la elaboración de la presente Tesis Doctoral: - A mis directores de Tesis Doctoral, Felipe Leco Berrocal y Ana Beatriz Mateos Rodríguez, por su dedicación y atención en el desarrollo de la investigación y a sus consejos en materia investigadora. - Al Departamento de Arte y Ciencias del Territorio y al Programa de Doctorado en el que se circunscribe esta Tesis. - A los Consejos Reguladores de “Queso de La Serena” y “Torta del Casar”, y a las empresas productoras, que participaron de manera desinteresada en las encuestas y me facilitaron la información indispensable para la realización de la Tesis.
    [Show full text]
  • Platos~Fpertes
    Caesar Mixed greens, red chile croutons and manchego cheese. $6.75 Small Caesar salad $4.75 Add slices of marinated, grilled chicken or flank steak. $2.00 Side salad Lettuce, tomatoes, radishes. Sherry vinaigrette, topped with Spanish manchego cheese. $3.00 An tojit 0 S ~ntojitos means "little whims." Order as a classicappetizer Appetizers or sample several with friends in the sPiritof Spanish tapas. Quesadilla Grilled wheat-flour tortilla filled with a mixture of grilled wild mushrooms, green onions, herbs and goat cheese. Garnished with crema and served with pico de gallo. $6.00 Nachos Fresh-fried corn tortillas topped with a blend of Mexican cheeses, black beans, guacamole, crema and pico de gallo. Add chori2;o sausage for $2 extra. $6.00 Tamale Masa and shredded chicken steamed inside a corn husk and served with a yellow mole sauce. $5.00 Empanada Deep-fried pastry dough filled with a savory mixture of seasoned ground beef, potatoes and smoky chipotle chilies. $5.00 Calamari Marinated, grilled squid steak served on a bed of mixed greens with roasted tomatoes and a green chile vinaigrette. $6.00 Ceviche Salad of shrimp marinated in lime juice with sweet peppers, red onion, chilies, cilantro and fresh mango. $7.00 Crab cakes Sauteed fresh and served with a tropical pico de gallo and lime-basil oil. $7.00 Platos~tnFpertesJeeS Pasta Butternut squash and sage filled ravioli with a roasted poblano pepper, cream sauce. Garnished with pepitas. $15.00 Polio Sauteed pecan-crusted boneless chicken breast with a savory guava glaze. Served with spiced mashed sweet potatoes and vegetable del dia.
    [Show full text]
  • Concours International De Lyon Quesos Y Productos Lácteos Lista De Las Categorías
    CONCOURS INTERNATIONAL DE LYON QUESOS Y PRODUCTOS LÁCTEOS LISTA DE LAS CATEGORÍAS 150 Reblochon laitier AOP 245 Stelvio ou Stilfser AOP Queso de vaca 151 Saint-Félicien 246 Stracchino DOP 100 Abondance fermier AOP 152 Saint-Marcellin IGP 247 Taleggio DOP 101 Abondance laitier AOP 153 Saint-Nectaire fermier AOP 248 Toma Piemontese DOP 102 Beaufort AOP 154 Saint-Nectaire laitier AOP 249 Valtellina Casera DOP 103 Bleu d'Auvergne AOP 155 Salers AOP 250 Boeren-Leidse met sleutels AOP 104 Bleu de Gex AOP 156 Soumaintrain IGP 251 Noord-Hollandse Edammer AOP 105 Bleu des Causses AOP 157 Tomme de Savoie IGP 252 Noord-Hollandse Gouda AOP 106 Bleu du Vercors - Sassenage AOP 158 Tome des Bauges AOP 253 Queijo S Jorge AOP 107 Brie (Otros) 200 Tiroler Almkäse/Tiroler Alpkäse AOP 254 Afuega'l Pitu DOP 108 Brie de Meaux AOP 201 Tiroler Bergkäse AOP 255 Arzúa-Ulloa DOP 109 Brie de Melun AOP 202 Tiroler Graukäse AOP 256 Casín DOP 110 Brillat-Savarin IGP 203 Vorarlberger Alpkäse AOP 257 Cebreiro DOP 111 Camembert (Otros) 204 Vorarlberger Bergkäse AOP 258 Picón-Bejes-Tresviso DOP 112 Camembert de Normandie AOP 205 Fromage de Herve AOP 259 Queso de l'Alt Urgell y La Cerdanya DOP 113 Cancoillotte aromatizado 206 Danablu IGP 260 Queso Nata de Cantabria DOP 114 Cancoillotte natural 207 Esrom IGP 261 Queso Tetilla DOP 115 Cantal o Fourme de Cantal fermier entre deux 208 Allgäuer Bergkäse AOP 262 San Simón da Costa DOP AOP 209 Allgäuer Emmentaler AOP 263 Raclette du Valais AOP 116 Cantal o Fourme de Cantal fermier jeune AOP 210 Odenwälder Frühstückskäse AOP 264
    [Show full text]
  • Why Some Cheeses Are Sensitive to Food Safety Problems WAFP Spring Food Safety Workshop June 11Th, 2014
    CDR UW Why Some Cheeses are Sensitive to Food Safety Problems WAFP Spring Food Safety Workshop June 11th, 2014 Dean Sommer Wisconsin Center for Dairy Research Center for Dairy Research “Solution Based Research Backed by Experience, Passion and Tradition” Factors Influencing Enzyme or CDR UW Microbiological Activity • Temperature/time • pH • Acidity (And type: acetic, latic, propionic) • Ionic Strength (salt and mineral content) • aw (water activity) and humidity • Ability to compete in cheese environment – Oxygen, nutrient availability, competitiveness • Initial numbers Factors Influencing Enzyme and CDR UW Microbiological Activity Temperature • More growth at higher temperature pH • Danger if high pH Salt • If high, slows ripening Humidity • If low, slows ripening Factors Influencing Enzyme and CDR UW Microbiological Activity: the BIG 3 Temperature and Time • 38ºF, 45ºF, 50ºF, 70ºF pH • 4.4, 5.0, 5.4, 6.4, 6.7 Water Activity (aw) • Mostly combination of salt, moisture, and acid content CDR UW Water Activity of Various Cheeses Cheese aw Brie 0.980 Camembert 0.982 Cheddar 0.950 Cottage Cheese 0.988 Gouda 0.950 Gorgonzola 0.970 Parmesan 0.917 Ruegg, M. and Blanc, B., 1981. In “Water Activity: Influences on Food Quality”, ed. Rockland and Stewart, Academic Press, 799. CDR UW aw Bacteria Growth Limits Bacteria Growth Limit E. coli 0.96 C. botulinum 0.93* L. monocytogenes 0.91 S. aureus 0.86 Yeast and Molds 0.65-0.70 *If other conditions are met, such as pH Source: Food Research Institute, UW Madison Classification of Cheeses by Type of Ripening
    [Show full text]
  • Hispanic Cheese
    Hispanic Cheese Reference Guide TABLE OF CONTENTS Introduction 4 Common (and Sometimes Confusing) Names Queso Blanco 6 Queso Fresco 7 Hispanic Cheeses at a Glance 8 The Caribbean Cuba Patagras 10 Dominican Republic Queso de Freir 10 Puerto Rico Queso de Crema 10 Queso de Hoja 11 Queso del Pais 11 Quesa de Prensa 12 Queso de Puna 12 Central America Criollo Cheese 13 Criollo Cheese Made on the Farm 13 Queso Crema, Criollo 14 Queso Blanco, Criollo Corriente 14 Queso Santa Barbara 14 Costa Rica Maduro 15 Palmito 15 Suero 15 El Salvador Coyotlio 16 Duro Blando 16 Majado 16 Petacones 16 Prunera 16 Honduras Quesillo de Honduras 17 Mexico Añejo 17 Asadero (Oaxaca) 17 Cotija 18 Panela 19 Queso de Bola 19 Queso Chihuahua 19 Queso Manchego 20 Ranchero 20 Sierra 21 South America Argentina Crema 22 Gaucho 22 Goya 22 Quartirolo 22 Reggianito 25 Sardo 29 Tafi 29 Bolivia Altiplano 29 Quesillo 29 Queso Benianco 30 Brazil Catupiri 31 Coalhada 31 Quartirolo 32 Queijo de Coalho 32 Queijo de Manteiga 32 Queijo Minas 32 Queijo Prato 33 Reino 35 Requeijao 35 Chile Chanco 35 Chanco Produced in Factories 36 Mantecoso 37 Quesillo 37 Queso Andino 38 Colombia Bernian 38 Pera 38 Ecuador Quesillo 39 Queso Andino 39 Paraguay Campesino 39 Paraguay Cheese 39 Quesillo 39 Peru Mantecoso 40 Queso Andino 40 Requeson 40 Uruguay Colonia 40 Yamandu 41 Venezuela Cauajada 41 Guayanes 41 Llanero 41 Queso de Cavallo 42 Queso de Cincho 42 Queso de Mano 43 Other Filled Cheese 43 About the Original Author: Jim Path 44 References 44 Cuba Dominican Republic Puerto Rico Mexico El Salvador Venezuela Honduras Costa Rica Colombia Ecuador Peru Brazil The Caribbean Bolivia Central America Paraguay South America Uruguay Chile Argentina INTRODUCTION In restaurants across the United States, dishes featuring Hispanic or Latin American cheeses have become staples.
    [Show full text]
  • Caracterización Físico-Química Y Sensorial De Los Quesos Artesanos
    DEPARTAMENTO DE BROMATOLOGÍA Y TECNOLOGÍA DE ALIMENTOS CARACTERIZACIÓN FÍSICO-QUÍMICA Y SENSORIAL DE LOS QUESOS ARTESANOS ANDALUCES TESIS DOCTORAL María Auxiliadora de la Haba Ruiz Junio 2017 TITULO: Caracterización fisico-química y sensorial de los quesos artesanos andaluces AUTOR: María Auxiliadora de la Haba Ruiz © Edita: UCOPress. 2017 Campus de Rabanales Ctra. Nacional IV, Km. 396 A 14071 Córdoba www.uco.es/publicaciones [email protected] Agradecimientos El doctorando agradece la beca concedida por el GDR Valle del Guadalhorce, dentro del proyecto Emplea-Quesándaluz, para la realización de prácticas profesionales en una quesería del País Vasco, así como la aportación por los queseros de las muestras necesarias para llevar a cabo esta investigación. La realización de esta tesis doctoral ha supuesto para mí un enriquecimiento no sólo en lo académico, sino también a nivel profesional y humano, gracias a tantas personas que a lo largo de estos años me han apoyado en esta aventura. En primer lugar, quiero mostrar mi agradecimiento a las directoras de mi trabajo, las profesoras Dras Dª Hortensia Galán Soldevilla, y Dª Pilar Ruiz Pérez-Cacho. La profesora Dª Hortensia Galán es muy reconocida por su excelente trabajo como investigadora y docente, pero además, por su gran calidad humana. En mi caso, siempre y en todo momento ha estado apoyándome y en momentos de especial dificultad, ha sabido llevar el timón de barco con la serenidad y elegancia que la caracteriza. De ella destacaría además de su gran profesionalidad, su buen humor, su optimismo y su carácter afable. A la profesora Pilar Ruiz también le alabo sus grandes virtudes, como profesional y como persona.
    [Show full text]
  • Rendimiento, Firmeza Y Aceptación Sensorial De Queso Panela Adicionado Con Estabilizantes
    Ochoa-Flores et al. Rendimiento de queso panela con estabilizantes 29(3):277-286,2013 RENDIMIENTO, FIRMEZA Y ACEPTACIÓN SENSORIAL DE QUESO PANELA ADICIONADO CON ESTABILIZANTES Yield, rmness and sensory acceptance of panela cheese with added stabilisers Angélica Alejandra Ochoa-Flores , Josafat Alberto Hernández-Becerra, Eloísa López-Hernández, Hugo Sergio García-Galindo (AAOF) Laboratorio de Bromatología. División Académica de Ciencias Agropecuarias, UJAT. 25 km. carretera Villahermosa - Teapa, Villahermosa 86280 Tabasco, México [email protected] (JAHB) División de Procesos Industriales, UTTAB. (ELH) División Académica de Ciencias Agropecuarias, UJAT. (HSG) Unidad de Investigación y Desarrollo en Alimentos, ITV. Artículo recibido: 19 de noviembre de 2010 aceptado: 24 de septiembre de 2013 RESUMEN. El queso fresco está expuesto frecuentemente a la pérdida de humedad, lo que cambia su textura, atri- butos sensoriales y rendimiento. Se evaluó el efecto de la adición de los estabilizantes pectina, carragenina, grenetina y goma guar en la retención de humedad, rmeza, aceptación sensorial y rendimiento del queso fresco tipo panela. Los quesos con mayor rendimiento fueron los elaborados con carragenina al 0.075 % (21.64 %), 0.025 % (20.28 %) y 0.050 % (19.53 %). Con las menores pérdidas de suero resultaron los quesos control, pectina al 0.075 % y carragenina al 0.025 %. Los valores más altos de masa retenida (kg 100 L−1 de leche) fueron para los quesos elaborados con carragenina al 0.025 % (17.01), 0.050 % (16.22) y grenetina al 0.075 % (15.70). Los resultados de humedad, rmeza y nivel de agrado para el queso control y los quesos elaborados con carragenina al 0.025 y 0.050 % y grenetina al 0.075 % indicaron que el queso control fue signicativamente diferente a los quesos adicionados con estabilizantes, no encontrándose diferencias signicativas entre éstos últimos en contenido de humedad y nivel de agrado, pero sí en la rmeza.
    [Show full text]
  • Northeast Product Catalog
    PRODUCT CATALOG NORTHEAST chefswarehouse.com BAKING AND PASTRY PIES AND TARTS ..........................11 BEVERAGES, CHEDDAR...................................19 CHARCUTERIE FILLING ........................................4 BAKED/PREPARED BREADS .......11 COFFEE AND TEA CREAM CHEESE .........................19 FATBACK AND LARD ..................26 BREAD CRUMBS .........................11 ETHNIC ........................................19 GLAZE .........................................4 BAR MIXERS ................................15 PANCETTA ...................................26 CRACKERS..................................11 FETA.............................................19 TECHNICAL BAKING ..................4 BITTERS .........................................15 PATE .............................................26 FROZEN/RTB BREAD ...................11 FONTINA .....................................19 DÉCOR ........................................4 COCONUT MILK .........................15 PROSCIUTTO ...............................26 PIZZA SHELLS ...............................11 GOAT CHEESE ............................20 BAKING MIXES ............................4 CORDIAL ....................................15 SALAMI AND CURED MEATS .....26 TORTILLAS/WRAPS......................11 GOUDA.......................................20 SAUCE, PASTE .............................6 JUICE ...........................................15 WAFERS.......................................11 HAVARTI.......................................20 FLAVORING COMPOUNDS .......6
    [Show full text]
  • Level Two: Member 75 Cheese Profiles Berkswell
    LEVEL TWO: MEMBER 75 CHEESE PROFILES BERKSWELL MAKE: Hard HARD SUB MAKE: Cheeses which acidify in the mould POST-MAKE: Wrapped, Rolled or Processed WRAPPED, ROLLED OR Artificial: plastic coating PROCESSED SUB POST- MAKE CONTENTS TYPICAL AGE PROFILES: Four to six months APPROXIMATE SIZE(S): 3kg BRITISH 27 Cornish Yarg 53 Mascarpone GEOGRAPHICAL ORIGIN: Warwickshire, England PROTECTED STATUS: Brand 2 Berkswell FRENCH 54 Provolone SPECIES (AND BREED) Sheep. Friesan and Dorset 3 Caerphilly 28 Banon PDO 55 Ricotta OF MILKING ANIMAL: 4 Cerney Ash 29 Brie de Melun PDO 56 Taleggio PDO RAW/PASTEURISED MILK: Raw sheep’s milk 5 Cottage Cheese 30 Fourme du Cantal PDO IRELAND VEGETARIAN/ANIMAL Animal Rennet 6 Crowdie 31 Chaource PDO 57 Cashel Blue RENNET: 7 Dorset Blue Cheese PGI 32 Comté PDO 58 Coolea COMMONLY N/A (AKA Vinny) 33 Emmentaler AOP 59 Cooleeney ENCOUNTERED Double Gloucester VARIATIONS: 8 34 Fourme d’Ambert PDO 60 Durrus Traditional Ayrshire 9 35 Langres PDO 61 Killeen Dunlop PGI 36 Maroilles PDO 62 Smoked Gubbeen 10 Lanark Blue 37 Munster-Géromé PDO SPAIN THE STORY 11 Traditional Lancashire 38 Ossau-Iraty PDO 63 Cabrales PDO The Fletcher family are stalwarts of the artisan cheese to Manchego, but unlike the Spanish cheese is not 12 Lactobacillus helveticus renaissance in Britain after launching their distinctive pressed. Instead, the curd is shaped using kitchen cultured cheddar 39 Pont-l’Évêque PDO 64 Valdeón PGI sheep’s milk cheese in 1989. Berkswell is made with colanders, giving the final cheese its flying saucer 13 Lincolnshire Poacher 40 Pouligny-Saint-Pierre PDO 65 Queso Fresco raw milk from East Friesian and Dorset breed sheep shape.
    [Show full text]
  • California Cheese Processors List June 2019
    California Milk Advisory Board 2316 Orchard Parkway Suite 200 Tracy, CA 95377 www.RealCaliforniaMilk.com California Cheese Processors List June 2019 The following is a list of California cheese processors (and other contacts) who are authorized to use the Real California Cheese® seal. Seal use is regulated by the California Milk Producers Advisory Board (CMPAB), an instrumentality of the California Department of Food & Agriculture, as a way of certifying that consumers are purchasing natural cheese made in California exclusively with California milk. All cheesemakers using the seal have undergone a special inspection by the CMPAB. Cheeses listed here are representative, but not inclusive, as new cheeses are being produced by California cheesemakers on a regular basis. Plant Styles & Varieties of Cheese Company Number Brand Name Cheese/Services ANDANTE DAIRY 06-00132M Andante Dairy Legato Soyoung Scanlan, Owner Locally Sourced Picolo (Triple Cream) Petaluma, CA 94952 Organic Largo (Triple Cream) Phone: 707-769-1379 Nocturne Email: [email protected] Website: www.andantedairy.com Retail Sales, Foodservice ANGELO & FRANCO 06-00004M Angelo & Franco Classic Ball (Mozzarella) THE MOZZARELLA GUYS The Mozzarella Guys Ovoline (Mozzarella) Angelo Tartaglia, CEO Bocconcini (Mozzarella) 3441 Jack Northrop Avenue Hawthorne, CA 90250 Ciliegine (Mozzarella) Phone: 310-263-0506 Organic Ovoline (Mozzarella) Email: [email protected] Organic Ciliegine (Mozzarella) Website: www.angeloandfranco.com Burrata Retail Sales, Foodservice Riccotta Marinated
    [Show full text]
  • RI007524.Pdf
    UNIVERSIDAD AUTONOMA DE QUERÉTARO FACULTAD DE QUÍMICA DEPARTAMENTO DE INVESTIGACIÓN Y POSGRADO EN ALIMENTOS Programa de Posgrado en Alimentos del Centro de la República (PROPAC) “ESTUDIO DE LA ACTIVIDAD PROTEOLÍTICA Y PERFIL DE PÉPTIDOS DE Lactococcus lactis UQ2 Rif L+ COMO CULTIVO PROTECTOR INCORPORADO EN EL PROCESO DE QUESO TIPO PANELA” TESIS Que como parte de los requisitos para obtener el grado de Maestro en Ciencia y Tecnología de los Alimentos Presenta IBT Angélica Liliana Flores Pérez Dirigido por: Dra. Blanca Estela García Almendárez Santiago de Querétaro Noviembre 2017 RESUMEN Uno de los productos lácteos más consumidos en México es el queso tipo panela. Sin embargo, por su alta humedad presenta el riesgo de ser contaminado por microorganismos patógenos y deterioradores. Lactococcus lactis UQ2 es una bacteria ácido láctica (BAL) aislada de un queso mexicano y sintetiza nisina por autoinducción. Las proteasas y peptidasas de BAL son el principal factor responsable de la proteólisis y formación de compuestos de sabor del queso. El objetivo de este estudio fue evaluar la proteólisis en el queso panela incorporando Lactococcus lactis UQ2 Rif L+ como cultivo protector. L. lactis y nisina se obtuvieron por fermentación usando un medio de cultivo alternativo, controlando pH, temperatura y agitación en un biorreactor. Ambos fueron microencapsulados mediante secado por aspersión. Los quesos fueron elaborados con leche de vaca pasteurizada y se analizaron por triplicado cada 7 días durante 21 días de almacenamiento. La actividad de nisina se determinó mediante el método de difusión en agar, la viabilidad de L. lactis por cuenta en placa, la actividad proteolítica por el método de Kunitz y el perfil peptídico por electroforesis en geles de acrilamida (PAGE) utilizando el sistema Tris-tricina y urea-PAGE.
    [Show full text]