Optimización de mezclas lácteas para la elaboración de queso ácido.

Abstract

Currently, companies dedicated to food processing prioritize the use of raw materials with high nutritional value, that is, rich in essential nutrients. The objective of the present investigation was to evaluate the optimization of the mixture of cow and goat milks for the elaboration of acid cheese. The Degree work was carried out at the Dairy Industries Processing Plant of the Faculty of Technical Education for Development of the Catholic University of Santiago de Guayaquil. The type of research that was applied was experimental in the Laboratories of the UCSG. The experiment was carried out through a Fully Randomized Design (DCA), with five treatments and five repetitions, with a total of 25 experimental Units and the sensory analysis was performed with the help of semi-trained sensory panelists of the Aesthetic and Dietary Nutrition Race of the UCSG. The selected product was characterized by physical, chemical and microbiological analysis, the results of which were compared with the corresponding INEN regulations; The following values were obtained in the analyzes performed on the resulting product: 5.60 pH, 45 % fat and 0.15 % acidity, 40 % humidity and absence of Enterobacteriaceae and Staphylococcus aureus, results that met the requirements. The cost benefit in cheese production was USD 1.41, which means that, for every dollar invested, a profit of USD 0.41 is achieved. It is concluded that the acid cheese presented adequate quality characteristics.