Efecto de la utilización de diferentes niveles de Capsicum Pubescens, (Ají Rocoto Rojo), en la elaboración de queso crema

Abstract

Application of different levels of Capsicum Pubescens (red hot chili pepper) was assessed in cheese cream making by the Pasteurization plant “El Ranchito”. Size of experimental unit was 180 liters of milk including three treatments and each one six times, in total 18 experimental units, which were performed according to a Simple Random Design, so it was determined in the nutritional analysis: protein (6,92%) and dry matter (46,75%) in the product treatment T1 (0,20% red hot chili pepper). Microbiological content determined lack of Escherichia coli and Total Coliforms, and 10 UFC/g of Mesophilic Aerobics. Sensorial assessment identifies the higher results in the treatment T3; for color, (4,33 points), aroma (3,92 points); appearance (4, 17 points), texture (4,21 points) and flavor (4,02 points). In the analysis Physical-Chemical it was observed that the most satisfied results were after applying 0,40% of red hot chili pepper, average acidity was 77,83% and fat percentage of 34,17%. Assessed shelf-life according to pH of product determined that among 15 and 21 days of assessment there are no abrupt changes in answers, specifically in T3. Economic assessment registers a good relation benefit/cost in cheese treatment T3, with 1,35; it means each dollar invested will generate gain of 35%.