Evaluación de queso fresco con adición de goma de (Caesalpinia spinosa) guarango.

Abstract

The objective of this study was to list the benefits, identify the appropriate concentrations and determine the cost-effectiveness of tara gum in fresh cheese. The methods for information retrieval were location of bibliographic documents, search criteria and analysis of technical parameters and presentation of results. From the selected bibliographic, the benefits that tara gum contributes to the quality of fresh cheese were listed. The most common concentrations of guarango gum applied in previous experimental studies were also compared and, according to the costs and production parameters, the cost-benefit of the product in the cheese industry was determined. The appropriate concentrations of tara gum in fresh cheese were 0.03 to 0.15%; according to the physicochemical evaluations, it was corroborated that the moisture and pH ranges are between 55.81% to 64.17% and 5.4 to 5.8, respectively. In addition, the fat content was 23% and protein 13.88%. Cheese with tara gum increases the yield of curd solids, produces moldable and acceptable cheeses; to obtain 1 kg of cheese with $4.23, a profit of $1.11 is generated. The use of tara gum is recommended because of the benefits it possesses.