EVALUACIÓN FÍSICO QUÍMICA Y SENSORIAL DEL QUESO PASTA HILADA EN LA FÁBRICA LA VAQUITA

Autor: Martha Nápoles-García, Armando Antonio Macías-González, María Eugenia Moreno-Quintero, Mabel de los Ángeles Fuentes-Lorente
Rok vydání: 2021
Předmět:
Zdroj: REVISTA CIENTÍFICA MULTIDISCIPLINARIA ARBITRADA YACHASUN-ISSN: 2697-3456; Vol. 5 No. 9 Ed. esp. (2021): REVISTA CIENTÍFICA YACHASUN (Edición especial octubre 2021-Universidad de Camagüey Ignacio Agramonte Loynaz); 16-28
REVISTA CIENTÍFICA MULTIDISCIPLINARIA ARBITRADA YACHASUN-ISSN: 2697-3456; Vol. 5 Núm. 9 Ed. esp. (2021): REVISTA CIENTÍFICA YACHASUN (Edición especial octubre 2021-Universidad de Camagüey Ignacio Agramonte Loynaz); 16-28
ISSN: 2697-3456
DOI: 10.46296/yc.v5i9ucedespsoct.0120
Popis: Rationale: Food production is today a priority to achieve food and nutritional security. Foods such as Pasta Hilada cheese is one of the options to increase the demand for this type of product. Objective: To evaluate the quality from the physical-chemical and sensory point of view of the Pasta Hilada cheese at the La Vaquita factory. Methodology: The raw material was initially sampled and the physical-chemical analysis was carried out, as well as fresh cheese and matured for 15 days, comparing it with the NC 448: 2019 and NC 78:28:86 standards respectively. The cheese was sensory evaluated. Fat and non-fat solids consumption indices and gross yields were calculated. Results: As response variables, the percentage of fat, acidity, non-fat solids, density for both milk and fresh and mature cheese were taken, as well as the performance and use of the components. The values obtained demonstrated the need to standardize the milk so that no fat loss occurs in this process. Conclusions: The milks used and the Pasta spun cheeses obtained comply with the quality specification standards. The cheeses were evaluated as very good. Acceptable yields were obtained. Keywords: production; spun pasta; cheese; quality.
Fundamento: La producción de alimentos constituye hoy una prioridad para lograr la seguridad alimentaria y nutricional. Alimentos como el queso Pasta Hilada es una de las opciones para incrementar la demanda de este tipo de producto. Objetivo: Evaluar la calidad desde el punto vista físico químico y sensorial del queso Pasta Hilada en fábrica La Vaquita. Metodología: La materia prima fue inicialmente muestreada y se realizó el análisis físico químico, al igual que queso fresco y madurado durante 15 días comparándose con la norma NC 448:2019 y NC 78:28:86 respectivamente. Se evaluó sensorialmente el queso. Se calcularon los índices de consumo de grasa y de sólidos no grasos y los rendimientos brutos. Resultados: Como variables respuestas se tomaron el porcentaje de grasa, acidez, sólidos no grasos, densidad tanto para la leche como para el queso fresco y maduro, así como el rendimiento y aprovechamiento de los componentes. Los valores obtenidos demostraron la necesidad de estandarizar la leche para que no ocurra pérdida de grasa en este proceso. Conclusiones Las leches utilizadas y los quesos Pasta hilada obtenidos cumplen con las normas de especificación de calidad. Los quesos fueron evaluados de muy buenos Se obtuvieron rendimientos aceptables. Palabras claves: producción; pasta hilada; queso; calidad. Abstract Rationale: Food production is today a priority to achieve food and nutritional security. Foods such as Pasta Hilada cheese is one of the options to increase the demand for this type of product. Objective: To evaluate the quality from the physical-chemical and sensory point of view of the Pasta Hilada cheese at the La Vaquita factory. Methodology: The raw material was initially sampled and the physical-chemical analysis was carried out, as well as fresh cheese and matured for 15 days, comparing it with the NC 448: 2019 and NC 78:28:86 standards respectively. The cheese was sensory evaluated. Fat and non-fat solids consumption indices and gross yields were calculated. Results: As response variables, the percentage of fat, acidity, non-fat solids, density for both milk and fresh and mature cheese were taken, as well as the performance and use of the components. The values obtained demonstrated the need to standardize the milk so that no fat loss occurs in this process. Conclusions: The milks used and the Pasta spun cheeses obtained comply with the quality specification standards. The cheeses were evaluated as very good. Acceptable yields were obtained. Keywords: production; spun pasta; cheese; quality. Información del manuscrito:Fecha de recepción: 26 de julio de 2021.Fecha de aceptación: 29 de septiembre de 2021.Fecha de publicación: 11 de octubre de 2021.
Databáze: OpenAIRE
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