Alternativa de uso del quesillo lojano para la elaboración de queso fundido

Abstract

Abstract: With the purpose of giving an alternative of use to the quesillo lojano and to increase its useful life, in this work it was used as raw material for the elaboration of processed cheese. By means of bibliographic review and sensorial evaluation, the formulation and the flowchart of the initial process were established. An analysis of the influence of storage time on the pH changes of the quesillo allowed to define the pH levels that were considered in the study. The optimization of the process was carried out considering the effect of pH of quesillo, temperature and melt time on the sensorial characteristics (firmness, shine, odor and taste), microbiological (Staphylococcus aureus, E. coli/coliforms, mesophilic aerobes, molds and yeasts), functional properties (meltability and oil release capacity) and product yield. The best treatment it was determined its nutritional composition. The effectiveness of the heat treatment has been proven by the absence of microorganisms in the final product. The processed cheese has a high amount of proteins 17 g/100 g, 3.01 g/100 g total carbohydrates, 23 g/100 g fat, 52.62 g/100 g moisture, 4.36 g/100g ash and a caloric content of 287.04 kcal/100g.