Evaluación de enzimas coagulantes del estómago de conejo en la elaboración de queso fresco

Abstract

At Tunshi experimental station, Animal Sciences Faculty, Riobamba canton, Chimborazo province. The use of rabbit stomach coagulant enzymes was evaluated in fresh cheese production. It was evaluated with two treatments based on adult and young rabbits for comparison with a commercial rennet treatment. For the interpretation of the obtained results, a completely randomized design was applied, the means separation according to Tukey, and the economic evaluation using the benefit / cost indicator, according to the statistical program INFOSTAT. When comparing the three treatments all obtained a good yield of the cheese 18,23 %; As well as good weights 729,39 g. When was evaluated the physical chemical parameters of the cheese (Ph, acidity, protein, and fat), also the microbiological analysis (Eschericha coli, an total coliforms), did not were differences between the treatments. However, when evaluating the sensory analysis (color, taste, texture and appearance), of fresh cheese control treatments and treatment using rennet of young rabbits, present better result compared to the treatment when using adult rabbits rennet. Finally, the treatment that had the greatest profitability is the treatment of the adult rabbit rennet, whit a benefit / cost of 1.07 USD; therefore it is recommended the use of this type of rennet in the cheese industry, as it will provide greater economic revenues.