SABER UCV >
1) Investigación >
Artículos Publicados >

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/123456789/11816

Título : Maduración de Queso de Cabra con Cepa Autóctona de Leuconostoc mesenteroides Aislada de Queso Artesanal
Otros títulos : Ripening of Goat Cheese With a Native Strain of Leuconostoc mesenteroides Isolated from Artisan Cheese
Autor : Mago, Ysabel
Sanabria, Neida
Cova, Aura
Alvarado, Carlos
Luis, Durán
Palabras clave : Queso de cabra
Leuconostoc mesenteroides
maduramiento
textura
aceptabilidad
Aragua
Fecha de publicación : 22-Aug-2015
Resumen : A ripened goat cheese was developed using a lyophilized strain of Leuconostoc mesenteroides as starter culture. This strain was isolated from the natural flora of artisan goat cheese made with raw milk in the municipality of Torres, the State of Lara,Venezuela. The maturation process lasted 4 weeks, at 14°C and 70% relative humidity. During the ripening period, changes in pH, total solids, and texture parameters where registered every week, while protein content was determined at baseline and at the end of the study. After maturation was completed, its acceptability was assessed through a consumer test against a control cheese inoculated with a commercial strain. The total solids content fell between 23 and 31% throughout the study (p<0.05), the pH at 6%, while the protein content was unchanged at the end of ripening. The hardness and gumminess in cheese increased between 1,64 and 2N; and 0,72 and 0,83N, respectively, with maturation; their were positively correlated with the variation in total solids (R2>0,90) for both cheeses while adhesiveness and cohesiveness showed no major changes. In the sensory evaluation, the cheese made from L. mesenteroides obtained an average acceptability of 70%, when compared with a goat cheese obtained from a commercial strain of Lactococcus lactis.
URI : http://saber.ucv.ve/jspui/handle/123456789/11816
ISSN : 0258-6576
Aparece en las colecciones: Artículos Publicados

Ficheros en este ítem:

Fichero Descripción Tamaño Formato
maduración de queso de cabra.pdf197.93 kBAdobe PDFVisualizar/Abrir

Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2008 MIT and Hewlett-Packard - Comentarios