Producción de Queso Andino Con Diferentes Niveles de Mermelada de Eugenie Stipitata Sororia (Arazá)

Abstract

In this research fresh Andean cheese was produced with the addition of different levels of Araza jam, evaluating the effect of adding various levels (150g, 200g and 250 g), compared to the control treatment with three repetitions and two consecutive replicates in completely randomized design. Determined by the results of the control treatment values are higher in fat, protein, dry matter, while lower moisture, ash and organic matter increases with increasing acidity levels, the reported absence of microbiological analysis Molds and yeast, as well found not statistical differences in total coliform, the acceptance of the tasters, reported higher scores for fresh Andean cheese with 150 g of Araza jam on the total attributes. For the shelf life, the pH control in every 10 days to 30 days indicated a reduction in pH of 6,43 to 6,33 for the control treatment, pH greater than those found in other treatments primarily the value of treatment with 250 g of Araza jam which recorded for 5,60 to 5,33. It was concluded that adding Araza jam in the Andean cheese shelf life is reduced. The benefit/cost for the control treatment were 1,12, a value that increases with the addition of different levels of jam to 1,22 for treatment with 250 g of Araza jam. It recommends assess attributes of vitamins and calories, to determine the best final nutritional intake between treatments.