Desarrollo de petit suisse para la planta de lácteos ECOLAC

Abstract

Abstract: This research defined the cheese "petit suisse" for the dairy plant Ecolac as "a milk dessert directed mainly to children which is about 70.67% moisture, a pH of 4.7-4.8 and 18% of soluble solids to which was added sugar, essence, dye, stabilizer and preservative. Is smooth and spreadable, and presents good characteristics of aroma, flavor, color and texture, as recommended serving size is 50 or 60 grams". For the development of type cheese "petit suisse", we studied the effect of three variables (amount of fat, type of process and mixing time) at two levels each, assessed their physical chemical, microbiological and sensory product setting the standard formulation and the conditions for manufacture in the dairy plant Ecolac. To prepare the product is used raw material (milk) of good quality, ferment, rennet and other supplies permitted under NOM-121-SSA1, "Goods and Services. Cheese: fresh, aged and processed. Sanitary specifications". In the development of petit suisse 24 samples were evaluated with a panel of 10 semi-trained judges who were selected for their skills, interest and availability, assessing odor, taste and texture. The treatment chosen was that corresponding to a fat 1.5%, fermentation by a long (12-13 hours) and a mixing time of three minutes as it presented the best characteristics of smell, taste, texture and performance. Subsequently, the best treatment was subjected to a simple preference test against a commercial product and evaluated for 80 children aged 7-12 years it has resulted in no significant difference (95%) as to the preference of either another product. According to the stability analysis performed on days 0, 15, 30 and 45 days after its preparation, it was established that the product is stable physicochemical, microbiological and sensory over 45 days. The characterization of the product allowed to make its data sheet, which was composed of product: 70.67% moisture, 13% fat, 12.11% protein, 0.96% ash, 29.33% total solids, 3.22%, 94.59 Kcal/50g carbohydrates and metabolic energy. Addition, microbiological tests including counts: Escherichia coli, Staphylococcus aureus, Salmonella, and fungi and yeasts, all had absent except for fungi and yeasts which had a number 200ufc/g of product.