| dc.description.abstract | This research was carried out at the Escuela Superior Politecnica of Chimborazo; it had as an objective, to identify the effect of Portobello Fungus (Agaricus Bisporus), in the quality of the fresh cheese. Four different treatments with 0%, 5%, 10%, 15% of addition of the Portobello Fungus (Agaricus Bisporus), were obtained, no growth was determined in the microbiological analysis of mesophiles aerobes and of total coliforms, where no colony forming units were found, but it was observed that the addition of Potobello Fungus (Agaricus Bisporus), improves the level of protein by 17.81% which is the content of cheese in its original formula to 20.06 which is content of cheese with 15% addition in fungus. As it is know, fresh cheeses are characterized by having no nutritional fiber content, and in this research it shows 0%to 0.14% of increasing, according to the percentage of fat, it tends to decrease considerably, according to the analysis performed above, it is proved that the new product is inside the norm INEN 1528. A test of sensorial analysis of texture, color, smell, taste, and a test of acceptability through the hedonic scale of 9 to 1 was conducted in the Treatment 3 with 10% addition of the fungus, so it is verified that addition of Portobello Fungus improves the organoleptic, microbiological and bromatological quality of the fresh traditional cheese. | |
