Tesis (Ingeniero Agroindustrial) -- UACh. Departamento de Ingeniería Agroindustrial, 1999

Bibliografía: hojas 44-46

La transformación tecnológica de la leche de cabra se ha orientado principalmente a la elaboración de queso, en su mayoría de tipo fresco, con leche cruda y a nivel artesanal. Por lo general los procesos a pequeña escala no incluyen grandes equipos. Actualmente, la industria quesera ha optado por el empleo de sustitutos en la leche para elaborar quesos no genuinos, lo que le permite disminuir los costos de producción; tal es el caso del queso blanco relleno. Este queso, a base de una mezcla de leche de vaca y cabra, con adición de grasa vegetal, requiere de un homogeneizador, el cual se sustituyó por una licuadora semi industrial. En el estudio se aplicó un diseño completamente al azar con arreglo factorial; se trataron diferentes mezclas de leche de vaca y cabra y distintas concentraciones de cloruro de calcio. Se elaboraron quesos de 1 kg, y se compararon sensorialmente con uno comercial. De la comparación se halló que entre los tratamientos y el testigo hubo diferencias, pero entre los tratamientos, no. Se seleccionaron 3 tratamientos al azar para determinarles proteína, cenizas, humedad y grasa El análisis bromatológico reveló que no existe diferencia entre los tratamientos, sin embargo, sí existe entre tratamientos y el testigo. El contenido de proteína no es diferente estadísticamente entre los tratamientos y el testigo; el de cenizas es menor en los tratamientos; la humedad es mayor en los tratamientos, y el contenido de grasa es menor. Se encontró también que a mayor concentración de leche de cabra se pierde más grasa. Por lo anterior todavía no se puede recomendar ningún tratamiento. --

Thechnological transformation of goat milk has mainly been led to the elaboration of cheese, most of the times fresh, with raw milk, and in the handcraft level. The small scale processes do not include large equipment, in general. Recently, the cheese industry has decided to use substitutes in milk in order to make non-genuine cheese, which allows to lower the production cost, this is the case of white filled cheese. This kind of cheese, based upon a mixture of cow and goat milk with and addition of vegetable fat, requires a homogenizer, which in this case was substituted by a semi-industrial blender. In this study it was used a desing at random with factorial adjustment. Diferent mixtures of cow and goat milk and diferent concentrations of calcium chloride were treated. They were made pieces of cheese of 1 kg, and they were compared with a commercial one. Through the comparison it was found that there were differences between the treatments and the Control. but not among the treatmnents. Three treatments were selected at random in order to determine the levels of protein, ashes, water and fat. The chemical analysis reveales that there were not any differences among the treatments, however, there were differences between the treatments and control. The Content of protein is not statistically diferent between the treatments and the control, the content of ashes is lower in the treatments, the water is higher in the treatments, and the content of fat is lower. Is was also found out that, with a higher concentration of goat m1lk, more fat is iost. For this reason, it is not possible to recommend any treatment yet.