Evaluación del grado de desnaturalización de la proteína, calcio y fósforo de la leche durante el calentamiento utilizando un número de combinaciones de tiempo/ temperatura y su influencia en la calidad y rendimiento del queso fresco elaborado.

This research project was based on the analysis in the milk for the determination of protein denaturation and the incidence of minerals such as Calcium and Phosphorus when subjected to different times and temperatures of pasteurization, as a result of this the condition in the production of fresh cheese The employed methodology to determine the percentage of protein denaturation was based on a study conducted by (Manji B, Kakuda Y, 1987). It was performed trials in milk samples, raw and pasteurized at different times/ temperatures with the following results: to 63ºCx15 min (5.32%); 72ºCx15 s (8.31 % ) and boiling point for 2 s (13.45%) and in the content of minerals such as phosphorus of 0,13%; 0,10%; 0,09%; 0,12% and calcium 0,39% ; 0.31% ; 0,39%; 0,35% respectively. In the fresh cheese, it was obtained values of 11.66% protein in raw milk, and 13.95%; 15.74%; 17.01% at temperatures / aforementioned times, in calcium and phosphorus content significant differences were not found in treatments; with respect to moisture percentage it was determined a considerable increase in the pasteurization to boiling point in relation to other treatments. Through these results denaturation of proteins produced in the milk was evidenced by increasing the temperature was shown, at the same time that calcium and phosphorus are not affected. In reference to fresh cheese the incidence of temperature on yield and the content of the protein was checked

• Prif Awdur: Azán Pinta, Isabel Mariana (author)
• Awduron Eraill: Rodas Heredia, Carla Vanessa (author)
• Fformat: bachelorThesis
• Iaith: spa
• Cyhoeddwyd: 2016
• Pynciau: Desnaturalización; Proteína; Calcio; Fósforo
• Mynediad Ar-lein: http://dspace.unach.edu.ec/handle/51000/3032