Análisis fisicoquímico y microbiológico del queso fresco amazónico con diferentes niveles de ajo de monte (Mansoa alliacea).

Abstract

This study aims to investigate the use of various levels of garlic vine (Mansoa Alliácea) 5,10 and 15% during the manufacture of Amazonian fresh cheese. The pilot phase took place at the Tunshi Experimental Station, located in Riobamba. At first, raw materials were collected to make the cheese, using 256 liters of milk, which were divided into 32 experimental units, 4 liters capacity each one. Every experimental unit was molded according to a completely randomized design with bifactorial arrangement, where factor A corresponds to the garlic vine levels (0.5, 10, 15 %), in two consecutive tests. The first one, based on milk produced in San Isidro parish, Morona canton; the second test, based on milk produced in Riobamba canton. Finally, samples were sent to be analyzed in laboratory and to verify the pH percentage, moisture content, proteins, fat content, ashes, coliforms and salmonella. As a result, regarding the second test by adding 15% of garlic vine (Mansoa Alliácea), it was reported an adequate moisture content (58.09%), proteins (8.08%), a lower fat content (13.39%) and an increased ashes content (2.90%). Related to the sensory evaluation of the Amazonian fresh cheese, it is shown a better response by applying 15% of garlic vine, specifically about the appearance (18.00 points), smell (20 points), color (19 points), taste (20 points), acidity (16 points), total value (93 points). In conclusion, the highest quality cheese is obtained by adding 15% of garlic vine to the milk from Riobamba canton, as to give better nutritional parameters. It is recommended to make cheese by adding 15% of garlic vine.