Elaboración de queso fresco sabor a frutilla (Fragaria vesca) con tres concentraciones al 10, 20, y 30 % de fruta deshidratada, utilizando dos fermentos lácteos yo-mix, y choozit, en el laboratorio académico de la carrera de ingeniería agroindustrial de la Universidad Técnica de Cotopaxi en el período 2015

The cheese is a food that has been present from remote times in the human civilization, from the nutritional point of view it is a source of proteins, vitamins and minerals. In the food culture the fresh cheese takes a wide range of offers as all his added value that it possesses. The aim of the investigation was a fresh cheese obtained flavor to strawberry based in Ecuadoran procedure, from a raw material of good quality. In the process of production of the cheese an experimental design developed, with an arrangement factorial AxB, the factor To correspondents to the percentages of fruit in three concentrations a1 (10 % of fruit), a2 (20 % of fruit) and a3 (30 % of fruit) dehydrated, whereas the factor B corresponds to the ferments b1 ferment Yo-Mix and b2 ferment Choozit, once realized the sensory analysis of the product decided that three better treatments are t3 (20 % of fruit and ferment I mix), t4 (20 % of fruit and ferment Choozit) and t6 (30 % of fruit and ferment Choozit). Once determined the three better treatments, were surrendered to a microbiological and physical chemical analysis in the laboratory of control and food analysis (LACONAL) Ambato's Technical University, with the specifications given in the Ecuadoran regulation (INEN 1528:2012) such as enterobacterias.

• Prif Awdur: Pucuji Chancusig, Juan Carlos (author)
• Fformat: bachelorThesis
• Iaith: spa
• Cyhoeddwyd: 2015
• Pynciau: QUESO FRESCO; FRUTILLA; FRAGARIA VESCA; FRUTA DESHIDRATADA; FERMENTOS LÁCTEOS; LABORATORIO ACADÉMICO
• Mynediad Ar-lein: http://repositorio.utc.edu.ec/handle/27000/2648