Utilización de quitosano como aglutinante en la elaboración de queso ricotta a partir de dos tipos de suero.

Abstract

At the Santa Fe Dairy Plant, of the Riobamba city, Licto Parish, Tunshi-San Miguel community, different formulations of Ricotta Cheese were elaborated, using chitosan in distinct portions with the objective of evaluating its agglutination effect in the curd cheese’s acid whey and in the fresh cheese sweet whey. For which, it was counted with a sample measure of 5 litters of whey by treatment with chitosan to a concentration of 250ppm, 500ppm, 750ppm and a control group without chitosan, for the statistical analysis it was used a completely randomized design (CRD) with measures’ separation and through the Tukey test to the 0, 05 of significance. At the Nutrition and Bromatology laboratory the corresponding values to the nutritional composition and complementary essays were nterface, being the TSA3 treatment the one that presented the best physiochemical, microbiological and sensorial characteristics, finding values of 70, 81% for Humid, 15,18% of raw Protein, and a 3,79% of Ether Extract, absence for total Coliforms (UFC/g) coli Escherichia (UFC/g) and Salmonella (UFC/g); where it was concluded an agglutinant significant effect of the chitosan about whey proteins and the milk whey fat. For which, it is recommended the chitosan use in concentrations between 500-750ppm for its agglutinant effect for protein and fatty matter in the Ricotta cheese production, improving its nutritional and organoleptic characteristics. However, it was not able to obtain a representative quantity of Ricotta cheese with the treatments in sweet whey due to the fresh cheese production process, rejecting the treatments of this lacto whey. In addition, it was determined the product benefit/cost, reporting a higher rentability in the control treatment because of to the chitosan cost. Nevertheless, the production cost of this sort of cheese of whey is low and it is possible to gain profits with the whole treatments.