SciELO - Scientific Electronic Library Online

 
vol.31 número2Diseño de un módulo experimental bioclimático obtenido a partir del análisis de simulaciones térmicas para el centro poblado de Imata (4519 m s.n.m.) ubicado en Arequipa, PerúProblema de localización de bodegas y ruteo de vehículos resuelto mediante el optimizador de hiena manchada índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


Información tecnológica

versão On-line ISSN 0718-0764

Resumo

ARTEAGA-MARQUEZ, Margarita R.; HERNANDEZ-HERNANDEZ, Héctor L.  e  PENATE-QUIROZ, César D.. Elaboration of a processed cheese spread obtained from costeño cheese. Inf. tecnol. [online]. 2020, vol.31, n.2, pp.187-194. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642020000200187.

This research aimed to evaluate a spreadable processed cheese obtained from costeño cheese (fresh cheese), through its physicochemical, microbiological and sensory characteristics and shelf life. A completely randomized experimental design was used, the data were processed by Analysis of variance and Tukey test. The experiments were in triplicate using mixtures of costeño cheese (fresh and aged) with different percentages (40, 50 and 60%) and different aging times of the costeño cheese (15 and 30 days). The moisture, protein, and acidity content and pH obtained in the cheeses were similar to other melted cheeses, the fat content and the salt being higher and lower, respectively. The microbiological characteristics are within thiose established for this cheese. The processed cheese with greater sensory acceptance was composed of 40% of costeño cheese aged for 15 days and 60% of fresh costeño cheese, while the shelf life was approximately 23 days.

Palavras-chave : utilization; shelf life; processed cheese; costeño cheese; aging.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )