Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
| Autor: | Edinson Eliecer Bejarano Toro, José Uriel Sepúlveda Valencia, Diego Alonso Restrepo Molina |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Revista Facultad Nacional de Agronomía Medellín, Vol 69, Iss 2, Pp 8015-8022 (2016) |
| Druh dokumentu: | article |
| ISSN: | 0304-2847 2248-7026 |
| DOI: | 10.15446/rfna.v69n2.59146 |
| Popis: | Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread was made using only a soft and fatty fresh cheese that had been stored for 25 days. The primary materials were the fresh cheese, water, and emulsifying salts (sodium citrate (E-331) and sodium phosphate (E-450)), using a STEPHAN® Universal Machine (UMSK 24E) with indirect vapor injection and equipped with rasping and cutting blades. The resulting cheese (A) was compared with a commercial cheese (B) for compositional, physicochemical, and sensorial characteristics. The cheeses were similar except for the fat in dry matter (FDM), with values of 54.50% and 47.21%, respectively. Sensorially, there were significant differences (P0.05). Cheese A provided, in mg per 100 g of product, 935.823 for phenylalanine, 1003.070 for isoleucine, 2041.420 for leucine, 475.337 for methionine, 119.300 for tryptophan, and 758.347 for valine. Producing processed cheeses with only fresh cheese is possible, resulting in a product that is similar to others that are currently on the market with typical characteristics that are accepted by consumers. |
| Databáze: | Directory of Open Access Journals |
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