info:eu-repo/semantics/masterThesis
Evaluación de tres tipos de acidificante (Acido cítrico, jugo de limón y vinagre) en la elaboración de requesón excelso.
Fecha
2013Registro en:
Manzano Hernández, Marco Gabriel. (2013). Evaluación de tres tipos de acidificante (Acido cítrico, jugo de limón y vinagre) en la elaboración de requesón excelso. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Manzano Hernández, Marco Gabriel
Resumen
In the Faculty of Animal Sciences
at the
ESPOCH three types of acidifiers (citric
acid, lemon and vinegar) was evaluated against a control treatment (Natural
acidification), in developing the sublime ricotta, using 320 liters
of milk, 32
experimental units of 10 liters each, in two consecutive tests, distributed under a
DCA
.
The experimental results were subjected to analysis of variance and
mean
separation by Tukey's test
.
It was f
ound to use citric acid to the time required
for
clotting milk is 4.32 hours versus 11.88
hours in the control treatment
, a pH of
5.40, nutrients varied significantly ( P<0.01), except for the content of ash and
organic matter; recorded higher dry matter ( 34.90 %) in the control group
curds, more pr
otein ( 22.42% ) with citric acid, fat ranged between 6.35 and
6.87% , ash ranged from 1.14 to 1.23 %
.
Microbiological analysis determined the presence of aerobic mesophilicbacteria
, total coliforms
, molds and yeasts, in amounts below the limits allowed by
Mercosur (2010),
but
less
presence
using vinegar.
In assessing the organoleptic characteristics, control curd was rated good and
the use of acidifiers very good.
With the use of citric acid lowe
r production costs ( $ 2.28 / kg ) and higher
profitability (B / C of 1.32 ) was found , so it is recommended to use this acid in
the preparation of the sublime ricotta.