Evaluación del queso fresco semiblando entero cuajadoa diferentes temperaturas

Abstract

The cheese factory "San Diego", located in San Juan Parish, Riobamba Canton, Chimborazo Province, the effect of three different temperatures at the time of curdling (45, 50 and 55 ° C) was evaluated in the production semi soft integer cheese, to be compared with a control treatment. A Completly Random Design (DCA) was applied, and 150 liters of milk were used for each treatment and 5 replicates each one. When evaluating the bromatological composition, statistical differences (0.001) were recorded for the variable protein and fat. The best results for the protein were (14.35%), fat (17.43%), ashes (3.48%) and humidity (60.45%), whit the T2 treatment. When analyzing the productive variables, the best results for yield were (18.89%), and the best conversion (5.51) was recorded at T3 (45 °C). When evaluating the microbiological variables, the presence of total coliforms in the range of 20 to 390 CFU / g was reported. Statistical differences were not reported in shelf life on the first and tenth day of treatments. In sensory tests such as acceptance and triangular, there were no significant differences. The best cost benefit was recorded for T2 (45 ° C) with 1.26, which means a profitability of 26%, so it is recommended to set at (45 ° C).