dc.creator | Bejarano Toro, Edinson Eliecer | |
dc.creator | Sepúlveda Valencia, José Uriel | |
dc.creator | Restrepo Molina, Diego Alonso | |
dc.date.accessioned | 2019-07-02T14:23:53Z | |
dc.date.accessioned | 2022-09-21T15:24:59Z | |
dc.date.available | 2019-07-02T14:23:53Z | |
dc.date.available | 2022-09-21T15:24:59Z | |
dc.date.created | 2019-07-02T14:23:53Z | |
dc.date.issued | 2016-07-01 | |
dc.identifier | ISSN: 2248-7026 | |
dc.identifier | https://repositorio.unal.edu.co/handle/unal/58576 | |
dc.identifier | http://bdigital.unal.edu.co/55360/ | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/3379906 | |
dc.description.abstract | Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread was made using only a soft and fatty fresh cheese that had been stored for 25 days. The primary materials were the fresh cheese, water, and emulsifying salts (sodium citrate (E-331) and sodium phosphate (E-450)), using a STEPHAN® Universal Machine (UMSK 24E) with indirect vapor injection and equipped with rasping and cutting blades. The resulting cheese (A) was compared with a commercial cheese (B) for compositional, physicochemical, and sensorial characteristics. The cheeses were similar except for the fat in dry matter (FDM), with values of 54.50% and 47.21%, respectively. Sensorially, there were significant differences (P0.05) for firmness, viscosity, and flavor; however, the instrumental viscosity did not present significant differences (P0.05). Cheese A provided, in mg per 100 g of product, 935.823 for phenylalanine, 1003.070 for isoleucine, 2041.420 for leucine, 475.337 for methionine, 119.300 for tryptophan, and 758.347 for valine. Producing processed cheeses with only fresh cheese is possible, resulting in a product that is similar to others that are currently on the market with typical characteristics that are accepted by consumers. | |
dc.language | spa | |
dc.publisher | Universidad Nacional de Colombia | |
dc.relation | Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía Medellín | |
dc.relation | Revista Facultad Nacional de Agronomía Medellín | |
dc.relation | Bejarano Toro, Edinson Eliecer and Sepúlveda Valencia, José Uriel and Restrepo Molina, Diego Alonso (2016) Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño). Revista Facultad Nacional de Agronomía, 69 (2). pp. 8015-8022. ISSN 2248-7026 | |
dc.relation | http://www.revistas.unal.edu.co/index.php/refame/article/view/59146 | |
dc.rights | Atribución-NoComercial 4.0 Internacional | |
dc.rights | http://creativecommons.org/licenses/by-nc/4.0/ | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.rights | Derechos reservados - Universidad Nacional de Colombia | |
dc.title | Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño) | |
dc.type | Artículos de revistas | |