Influencia de diferentes niveles de fracción proteica del calostro bovino sobre la calidad tecnológica y vida de anaquel del queso funcional.

Abstract

The objective of the research was to evaluate the influence of different levels of protein fraction of bovine colostrum on the technological quality and shelf life of functional cheese. The experimental design with which the research was structured was a completely randomized bifactorial design, for which three treatments were proposed, including the control, and three replicates per treatment were established. The results indicate that in the bromatological evaluation of the functional cheese, the highest humidity values were determined (46.55%), oily matter (23.52%), protein (21.03%), pH (6.73) and ash (3.36%) in the cheeses control treatment (0%). However, the different levels of bovine colostrum protein fraction did not affect the nutritional quality of the functional cheese as all samples met the quality requirements. The effect of the protein fraction on the sensory characteristics of the functional cheese reported higher scores for the variable color (5.67 points); odour (5.67 points); flavor (6.00 points) and texture (6.00 points) in the control treatment (0% protein fraction), nevertheless, the sensory evaluation of the different levels of bovine colostrum protein fraction did not alter the acceptance in the evaluation by the expert judge. The microbiological evaluation determined the absence of Staphylococcus aureus and the presence of Escherichia coli (<10 CFU/g), during the storage time (1 - 8 and 16 days), results that demonstrate immunological efficiency in the use of bovine colostrum protein by not allowing the colonization of these bacteria.