Utilización de la Lisozima como Conservante Natural en la Elaboración de Quesos Semi - Maduros en la Planta de Lácteos Molestina

Abstract

In Molestina Dairy Plant of the ESPE (IASA II) assessed different levels of lysozyme as a natural preservative (5, 10 and 15%), replacing the chemical preservative (E300 sorbic acid) in the development of Andean cheese (semi-ripe), using 256 liters of milk, divided into 32 experimental units of 4 liters each, the experimental results were subjected to analysis of variance and mean separation by Waller-Duncan test and the test Test Rating for the organoleptic characteristics. Determining the levels of lysozyme did not affect the physico-chemical properties of cheese, presenting average content of 37.46% moisture, 26.53% protein, 25.53% fat and 5.65% ash, a slightly acidic pH (6.04). The preference of consumers according to the organoleptic characteristics, determine that there were no differences between cheeses, receiving all a score of Very Good. The initial microbiological tests identified the absence of total coliforms and molds and yeasts, in contrast to the 21 days of storage (shelf life), it was determined that lower amounts of microorganisms as it increases levels of lysozyme, providing better Employment answers level 15% . The highest yield (10.25%), as well as lower production costs (4.89 USD per kg), were obtained when we prepared the semi-mature cheese with 15% of lysozyme in place of chemical preservatives, so it is recommended this level in the development of Andean type cheeses.