Tesis
Evaluación de Distintos Cuajos Naturales y Procesados(Bovinos, Ovinos y Cuy) Para la Realización de Queso Fresco
Fecha
2012-03-21Registro en:
Rivera Guerra, Verónica Elizabeth. (2012). Evaluación de Distintos Cuajos Naturales y Procesados(Bovinos, Ovinos y Cuy) Para la Realización de Queso Fresco. Escuela Superior Politécnica de Chimborazo.
Autor
Rivera Guerra, Verónica Elizabeth
Resumen
At theDairyProducts of theCattle and LivestockScienceFaculty, ESPOCH, diffetern natural pue processed of zootechnyspecies (bovine, ovine pue wereevaluatedto be comparedtothye control treatment (chemicalcurdle) in theelaboration of freshcheese, using 56 experimental units of 20 literseach; the experimental resultsweresubjectedtovarianceanalysis separation test key throughthe Alliance. responses weredeterminedwiththemaceratedbovinecurdlewith a conversion of 5.44 / kg cheese. ; moreover, therewasanabsence of beingsuitablefor fecal coliforms, human consumption. Uponusingmaceratedovinecurdlebetterfeatures of texture, color and appearance are transferred, receiving a total value tion of excellent (18.50 / 20 points). Theeconomicanalysisdeterminedlowerproductioncosts (3.22 USD / kg) amd a highereconomicprofitability (B / C of 1.24) upon usingthemaceratedbovinecurdle, of cavywhichpresentedhighercosts (3.65 USD / kg) and differentfromthat theloweststudyprofitability (B / C of 1.09); thisiswhyitisrecomendedto use themaceratedbovinecurdletoincreasetheproductive and economic indexes.