Análisis físico-químico y microbiológico del queso fresco elaborado con diferentes niveles de cebollín Shuar.

Abstract

The aim of the research was to carry out the physicochemical and microbiological analysis of the fresh cheese made with different levels of chives grown by shuar people. For the preparation of the fresh cheese the population and sample consisted of 115.20 liters of milk, which were divided into 14.4 experimental units, with a size per unit of 4.8 pieces of cheese. The experimental design used was a Completely Randomized Simple Design, with three treatments, four replicates each, which were evaluated with a control treatment. The fresh cheese was made by starting with the pasteurization of the milk at 63°C, leaving it to stand for 30 minutes until the temperature was reduced to 38°C. To control the bromatological parameters of the finished product, samples of 200 grams were taken and sent to the SAQMIC laboratory to determine the moisture, pH, protein, fat and ash content. The results indicate that the physicochemical parameters of the fresh cheese registered the highest values of protein (14.26%), moisture (53.54%), fat (13.53%), with the use of 15% of shuar chives, and the microbiological analysis showed a total absence of total coliforms, molds and yeasts. The adequate level of chives grown by shuar people is 15%, since the sensory evaluation reported the highest scores for texture (19.50 points), color (18.25 points), smell (17.50 points), flavor (18.0 points) and total evaluation (73.25 points). In other words, it is a product that is very appealing to the senses of the tasters, which affirms its acceptance in the market. By using 5% of Creole chives, the highest economic profitability was 1.36, which means that for every dollar invested, a profit of 36 cents or 36% is obtained. Therefore, it is recommended to use 15% of chives to produce a very nutritious and well accepted food.