Evaluación de Distintos Cuajos Naturales y Procesados(Bovinos, Ovinos y Cuy) Para la Realización de Queso Fresco

Abstract

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.