Tesis (Ingeniero Agroindustrial) -- UACh. Departamento de Ingenieria Agroindustrial, 2002

Bibliografía: hojas 59-62

Los quesos mexicanos genuinos como el adobera han sido escasamente estudiados, debido a ello, es conveniente caracterizarlos, clasificarlos y mejorarlos técnicamente. Por eso, la presente investigación se enfocó al estudio del queso adobera elaborado con leche cruda (tradicional), con leche cruda y un cultivo de inoculación directa (Lactoccocus luctis ss. lactis y Luctococcus lactis ss. Cremoris ) y con leche pasteurizada y el mismo cultivo. Este trabajo se orientó a caracterizar el queso adobera con base en rasgos composicionales, texturales (método instrumental) y sensoriales. Se evaluaron 3 tratamientos, que constituyeron 9 unidades experimentales organizadas siguiendo un diseño completamente al azar. A los productos se les sometió a un análisis sensorial y composicional (humedad, proteína, grasa, cenizas, calcio), acidez titulable, pH, área de fundido y rendimiento. Los resultados mostraron que si hubo diferencias significativas entre los diferentes tratamientos. En tanto, la evaluación sensorial (con una prueba de diferencia de control) evidenció que los tres tratamientos mostraron características similares entre ellos. Asimismo, el análisis instrumental de perfil de textura, mostró que en dureza los tres tratamientos eran estadísticamente diferentes, mientras que en cohesividad y elasticidad eran iguales. Adicionalmente, con el empleo de los cultivos lácticos se acortó considerablemente el tiempo de proceso (hasta en un 20 % del original), aunque faltaría por investigar el grado de chedarización conveniente en la pasta del queso. --

The genuine Mexican cheeses as the adobera barely has been studied, due to it, are advisable to characterize them, to classify them and to improve them technically. For that reason, the present investigation focused to the study of the adobera cheese elaborated with crude milk (traditional), crude milk and a cuiture of direct inoculation (Lactoccocus lactis ss. lactis and Lactococcus lactis ss. cremoris) and with pasteurized milk and the same culture. This work was oriented to characterize the adobera cheese with base in compositionales, texturales characteristics (instrumental method) and sensorial. Three treatments were evaluated, that constituted 9 experimental units organized completely following a design at random. Products it was put under to them a sensorial and compositional analysis (moisture, protein, fat, ashes, calcium), titleable acidity, pH, area of fused and yield. The results showed that yes there were signiticant differences between the different treatments. In as much, the sensorial evaluation (with a test of control difference) demonstrated that the three treatments showed similar characteristics among them. Also, the instrumental analysis of texture profile, showed that in hardness the three treatments were statisticaly different, whereas in cohesivity and elasticity they were equal. Additionally, with the use of the lactic cultures the time of process was used excessive respect considerably (until in 20 %), although would lack to investigate the degree of advisable chedarization in the paste of the cheese.