Elaboración del quesillo implementando el cuajo de res, para generar una propuesta gastronómica de autor, en la comunidad de Saraguro

Abstract

Abstract: In the province of Loja, as a consequence of the limited availability of natural rennet from animal origin, the characteristics and benefits of the artisanal processes used in the production of farmer s cheese have been reduced, especially those related to the flavors and textures that define a traditional product. The loss of these attributes so demanded today lies in the use of chemical rennet obtained from microorganisms or coagulating enzymes of microbial origin, in other words, it is a common practice in the elaboration of most cheese in the world. Consequently, the communities of Saraguro use beef rennet to obtain farmer s cheese, an activity based on the use of rennet of animal origin with colonial heritage. That is why, in order to preserve its artisan elaboration, a signature cuisine menu was presented, where the versatility of the farmer s cheese and its varieties were made known, generating added value and promoting the conservation of beef rennet for the preparation of this product.