Uso potencial de la crema de calostro bovino para mejorar la calidad tecnológica y vida de anaquel de quesos frescos.

Abstract

The objective of this research was to evaluate the potential use of bovine colostrum cream to improve the technological quality and shelf life of fresh cheeses. For the methodology, a completely randomized design in combinatorial arrangement was applied for the functional variables and for the sensory variables the design was simple, using 3 treatments, which are the levels of colostrum cream in comparison with a control treatment. The results indicate that for technological quality, there is a higher pH when using 12% of colostrum cream at day 1 of storage with a value of 6.81, the same as for fat 28.31%, while for protein the highest results were registered in the control treatment at day 1 with 22.31%, as well as moisture (47.82%) and ash (3.38%). In relation to the sensory characteristics, for the hardness and flavor variable, the highest acceptance was recorded when incorporating 12% of bovine colostrum cream with a value of 5.67 points, while for the flavor variable the qualification was 6.00 points. In the microbiological analysis, it was observed that in all the cheese samples evaluated, the result determined the absence of both E. Coli and S. Aureus. Based on the present study, it is established that the use ofbovine colostrum modified the physicochemical and sensory properties of fresh cheese, improving its quality and converting it into a product that meets all the necessary requirements tobe considered suitable for consumption.