Tesis
Evaluación de Quesos Semimaduros con la Utilización de Fermento Casero (Kefir
Fecha
2012-07-11Registro en:
Velasco Jacho, ,María Luisa. (2012). Evaluación de Quesos Semimaduros con la Utilización de Fermento Casero (Kefir. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Velasco Jacho, ,María Luisa
Resumen
In the province of Chimborazo, Experimental Station Tunshi, Faculty of Sciences
livestock, ESPOCH, the study of semimature cheese was used with the use of
leaven homemade Kefir in replacement of the lactic commercial acid ferment for
its interpretation distribution completely random was used With 4 liters of milk per
10 repetitions per treatment, with 2 repetitions in each essag, giving a total of 160
units, the experimental results were analyzed by means of a test of t'Student for
paired samples with equal or different variances. Having determined that the use
of the ferment in the homemade Kefir cheese semimatures with 30 days of
maturity, presented the following nutrient values, 45.67 % humidity, and 54.33 %
dry matter, 24.48 % protein, 27.66 % fat, and 5.53 % Ash Calcium 1301.00 .The
preference of consumers according to the organoleptic characteristics, determined
there was no difference between cheeses.The microbiological analysis of cheeses
with Kefir after 30 days of maturity determined the presence of a 1474 UPC/g of
molds and yeasts, 1108 CFU/g aerobic mesophiles, 955 CFU/g total coliforms, the
highest yields (19.27 % ), as well as the lower costs of production (1.21 USE per
Kg) ,were obtained when the cheese semimature was developed Kefir in
replacement of the lactic acid ferment commercial, so that it is recommended to
use this ferment in the semimature cheese.