Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Moreno Moreno, Mario RolandoSubject: search.filters.subject.TECNOLOGÍA DE LÁCTEOS

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    Optimización del proceso de fabricación de queso fresco con sustitución parcial de requesón
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Moreno Moreno, Mario Rolando; Garcés Espinoza, Lenin A.
    Commonly whey is considered a pollutant that is generated in the cheese industry. Occasionally serum poured directly into rivers or other bodies of water does not provide any economic benefit, this practice causes serious pollution problems in these aquifers effluent as it has a high Biological Oxygen Demand (BOD) and high in total solids. Also, this product is used as a supplement in the diet of some animals because they have a high nutritional value. The purpose of this work is to optimize the production performance curd from whey, for which various samples acidified with citric acid 35-50 Delisle degrees were used in intervals of 5 Delisle degrees. Besides temperature conditions of 80, 85 and 93 Celsius degree were evaluated by a span of 10 to 15 minutes and organoleptic characteristics were determined. It seeks to inform producers and small craft enterprises engaged in the manufacture of fresh cheeses, exploited, and give added value to whey, as is the development of cottage cheese and replace 30 percent in a fresh cheese. This is accomplished by taking advantage of lactoséricas proteins present in serum for an acidic coagulation and the application of heat, the end product has high nutritional value components, which are in the same serum in sufficient quantities necessary to justify this work. The highest content of coagulated protein 4.2 g per 100 mL under acidic conditions Whey Delisle degrees 50, a boiling temperature (93 Celsius degree) and the action time of 15 min was obtained. As for the replacement of cottage cheese in the cheese was no significant by replacing 30 percent of cottage cheese in the fresh cheese difference cost analysis determined that the processing of fresh cheese with 30 percent of curd turned, facing the development of normal cheese 51 cents per 50 L of processed milk.