Elaboración de queso crema con bacterias lácticas provenientes del mucílago de cacao (Theobroma cacao L.) fino de aroma.

In this work, cream cheese fermented at different temperatures (30, 35, 40 and 45 ° C) with lactic acid bacteria (Lactococcus spp.) From the fine-grit cocoa mucilage was elaborated to obtain the LAB. 48 hours the mucilage, then was seeded in a culture medium MRS, successively bacteria were added to the milk for the subsequent fermentation and cream cheese production, a completely randomized design was applied with four factors and four replicates being the Temperatures of fermentation treatments, Tukey's multiple range test was used at 5% probability, resulting in cream cheese corresponding to temperatures of 30, 35 and 40 ° C, at the temperature of 45 ° C, no The bacteria survived, therefore, no cream cheese was obtained. Analyzes were carried out on cream, bromatological cheeses (humidity, ash, protein, fat and pH), microbiological analysis to determine the presence of E. coli and Salmonella, organoleptic characteristics (acidity, taste, texture and odor) were also evaluated. According to the statistical analysis, it was determined that there was no statistical difference between the treatments in the bromatological variables of ash and fat, as opposed to humidity, proteins and pH, regarding the organoleptic evaluation, there were differences between treatments in all variables Analyzed, it is possible to indicate that within the microbiological analysis, it was determined that there was no presence of Gram negative bacteria, in such a way that it met the requirements indicated by the NTE INEN 1528: 2012. It was concluded that the treatment three (40 ºC fermentation) Was favorable in the bromatological characteristics compared to the other treatments, with a pH of 4.53, protein content of 10.92% and humidity of 71.80%. Likewise in the organoleptic variables it was shown that the T3 was assessed as pleasant with a score of 4 points, within the scale of 5. Finally, a mass balance was performed and the final yield of the cream cheese was determined with a 13.23%.

• Yazar: Mendoza García, Thalía Yanina (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2017
• Konular: Mucílago; Cacao; Bacterias lácticas; Fermentación; Temperatura
• Online Erişim: http://repositorio.uteq.edu.ec/handle/43000/2282