Evaluación de Quesos Semimaduros con la Utilización de Fermento Casero (Kefir

Abstract

In the province of Chimborazo, Experimental Station Tunshi, Faculty of Sciences livestock, ESPOCH, the study of semimature cheese was used with the use of leaven homemade Kefir in replacement of the lactic commercial acid ferment for its interpretation distribution completely random was used With 4 liters of milk per 10 repetitions per treatment, with 2 repetitions in each essag, giving a total of 160 units, the experimental results were analyzed by means of a test of t'Student for paired samples with equal or different variances. Having determined that the use of the ferment in the homemade Kefir cheese semimatures with 30 days of maturity, presented the following nutrient values, 45.67 % humidity, and 54.33 % dry matter, 24.48 % protein, 27.66 % fat, and 5.53 % Ash Calcium 1301.00 .The preference of consumers according to the organoleptic characteristics, determined there was no difference between cheeses.The microbiological analysis of cheeses with Kefir after 30 days of maturity determined the presence of a 1474 UPC/g of molds and yeasts, 1108 CFU/g aerobic mesophiles, 955 CFU/g total coliforms, the highest yields (19.27 % ), as well as the lower costs of production (1.21 USE per Kg) ,were obtained when the cheese semimature was developed Kefir in replacement of the lactic acid ferment commercial, so that it is recommended to use this ferment in the semimature cheese.