Desarrollo de queso crema untable a partir de la mezcla de leche de vaca y leche de cabra.

Abstract

Cream cheese is obtained by coagulating milk, naturally under the action of rennet. The coagulum separates from the whey (including soluble substances) and forms the cheese, after draining and ripening. Goat's milk has a lower percentage of fat than cow's milk, but with a nutritional value like it, for this reason a way was sought to include it in the diet of consumers. For the present investigation, 5 combinations of cream cheese were made using goat's milk and cow's milk using the Design Expert version 6 software, differing from each other by the percentage of cow's milk and goat's milk in each combination. Protein and fat analyze were performed at the 5 spreadable cream cheese treatments to obtain those with the highest percentage. A sensory evaluation was carried out on 10 panelists from the UCSG Nutrition Course, and it was determined that treatment 5 (25% goat's milk and 75% cow's milk) was the most accepted in terms of taste.