Mejoramiento de la calidad sanitaria del queso amasado.

Abstract

The Kneading cheese is a traditional product of the city of Loja-Ecuador, which is produced employing traditional methods and using raw cow’s milk, which represents a high risk for health of people who eat it; due to pathogenic microorganisms that may be present. This situation leads to raise the present investigation looking to obtain a similar product with sensory features as the traditional and safe for human consumption, The influence of the quantity and type of crop, pH, heat treatment and pressing conditions were studied; on the sensory characteristics of the product. To establish the best treatment we worked with a panel of judges semiskilled, the same it was corroborated later by regular consumers of this product. Physico-chemical and microbiological analyzes were performed on the final product, following standard methods. The treatment selected as the best presented features pleasant odor characteristic white color, nice flavor and slightly acidic with a level of firmness that consumers like. According to the fat content (38.25g/100g) and prottein (15.58g/100g), processed cheese is considered “to slice or chop” and moisture (61.22g/100g) as “semi-soft”. The yield was 12.72%.