Evaluación de los parámetros físico-químicos, microbiológicos y organolépticos de un queso fresco empleando cuajo vegetal a base de Ficina y Bromelina.

This study addresses the problem of the use of vegetable rennet in the production of fresh cheeses, looking for more sustainable alternatives to animal rennet. Internationally and nationally, the demand for fresh cheeses is increasing, highlighting the need for more efficient production methods. The main objective of the research was to evaluate the physicochemical, microbiological and organoleptic parameters of fresh cheeses made with ficin and bromelain rennets. Four treatments combining these rennets with different coagulation temperatures (37°C and 42°C) were proposed, using an AxB factorial design with three replicates each. Physicochemical analyses included titratable acidity and pH, and statistical techniques such as Dunnett's test were used to evaluate significance. The results indicated that there were no significant differences in titratable acidity between the treatments and the control, assuring the quality of the cheese. However, significant differences were observed in the pH of the ficin treatments at 42°C and bromelain at 37°C with respect to the control. Sensory analysis, carried out by means of surveys of panelists, showed a preference for the ficin treatment at 42°C in terms of flavor, odor, texture and color. Finally, microbiological analyses confirmed the absence of E. coli and Salmonella in the treated cheeses, complying with food safety standards. In conclusion, the use of vegetable rennet does not negatively affect the quality of fresh cheese and can be a viable and sustainable alternative.

• Päätekijä: Arana Sánchez, Tifanny Noelia (author)
• Aineistotyyppi: bachelorThesis
• Julkaistu: 2024
• Aiheet: Sostenible; Coagulación; Acidez; Seguridad alimentaria
• Linkit: http://dspace.utb.edu.ec/handle/49000/17202