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

Bibliografía: 46-48

El presente trabajo de investigación evaluó la conveniencia de elaborar queso tipo Crema Tropical con leche pasteurizada y maduración indirecta, a fin de obtener una metodología estandarizada y un producto con caracteristicas nutricionales y sensoriales mejoradas en comparación con las del elaborado con leche cruda. Se utilizaron los siguientes cultivos liofilizados comerciales de inoculación directas Lactococcus lactis ss. lactis y Lactococcus lactis ss. cremoris asi mismo Lactococcus lactis ss. lactis, S. cremoris, Lactococcus lactis ss. cremoris y S. salivarius ss. thermophilus. Se obtuvieron 12 unidades experimentales, organizadas en un diseño experimental de bloques balanceados incompletos. A cada tratamiento se le realizaron los siguientes análisis: humedad, proteina,grasa, cenizas y acidez; además de obtener su rendimiento. Los resultados del análisis mostraron que los quesos Crema Tropical elaborados con leche pasteurizada y cultivos presentaron diferencias ligeras en sus caracteristicas fisicoquímicas con respecto al elaborado con leche cruda (testigo). Los cuatro quesos experimentales se sometieron a un análisis sensorial con una prueba de diferencia contra testigo; en dicho análisis se encontró que si hubo diferencia significativa entre los quesos elaborados con leche pasteurizada y cultivos y el queso elaborado con leche cruda. Los quesos Crema Tropical elaborados con leche pasteurizada, adicionada con los cultitos S luctis y.S cremoris, asi como conS luctis. S cremoris.S. diacen lactis y.S thermophlus poseen emejanza con el queso elaborado con leche cruda.

This study evaluated the convenience of elaborating tropical cream type cheese with pasteurized milk and indirect ripening, with the objective of obtaining a standard method and a product with improved nutritional and sensory characteristics compaired with those of cheese made with raw milk The following commercial lyophilized cultures for direct inoculation were used: S. Lactis and S. cremoris, S. cremoris, S. diacetylactis, as well as S. lactis, S cremoris, S. diacetylactis, and S. thermophilus. Twelve experimental units were obtained and organized in an experimental design of incomplete balanced blocks Each treatment was analyzed for: moisture, proteins, fat, ash, and acidity; yield was also measured. The results of the analysis showed that the tropical cream cheeses made with pasteurized milk and cultures differed slightly from those made with raw milk(control) in terms of their physical-chemical characteristics The four experimental cheeses were subjected to a sensory analysis with a difference test against the control. This analysis found that there were significant differences between cheeses made with pasteurized milk and those made with raw milk. The tropical cream cheese made with pasteurized milk added with the cultures S. lactis and S. cremoris, as well as with S. lactis, S. cremoris, S. diacetylactis, and S. thermophilus, were similar to the cheese made with raw milk.