Adición de mucílago de cacao nacional (Theobroma cacao L.) como inoculante en la elaboración de queso semiduro
The objective of this research was to produce semi-hard cheese inoculated with different percentages of national cocoa mucilage at 5%, 10% and 15% for the improvement of physicochemical, microbiological and organoleptic characteristics, BALTs mucilage were inoculated in the milk for obtaining the Da...
保存先:
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2019
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| 主題: | |
| オンライン･アクセス: | http://repositorio.uteq.edu.ec/handle/43000/3804 |
| タグ: |
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タグ追加 | 要約: | The objective of this research was to produce semi-hard cheese inoculated with different percentages of national cocoa mucilage at 5%, 10% and 15% for the improvement of physicochemical, microbiological and organoleptic characteristics, BALTs mucilage were inoculated in the milk for obtaining the Danbo-type semi-hard cheese, a DCA was applied, with four treatments and four repetitions, the Tukey test was used (p-0.05), as a result that T3 with 15% cocoa mucilage was obtained was the most prominent unlike the other treatments that were statistically different, physicochemical analyses were performed on semi-hard cheese (pH, acidity, moisture, total solids, ash, fat, protein),microbiological analysis to determine E.coli......... |
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