Evaluación de queso mozzarella elaborado a partir de tres tipos de leche de mamíferas domésticas.

Abstract

The objective of this research was to conduct a literature review on the evaluation of mozzarella cheese made from three types of milk from domestic mammals (cow, goat, and buffalo). The methodology was based on the intangible resources of virtual platforms such as Dialent, Google Academic, Dspace ESPOCH, among others. By comparing the data, general knowledge was obtained. The procedure for information retrieval was to define the information needs, the selection and ordering, thus knowing the types of appropriate sources, whether physical or digital, the planning of strategies for the search of digital information sources according to the needs of the research, and finally the evaluation of the bibliographic review process. The bibliographic results indicated that the mozzarella cheese made with cow's milk presented 53.88% humidity and a pH of 5.5. At the same time, it was observed that using goat's milk yielded 26.66% protein and 30.47% fat when buffalo milk was used. In the microbiological analysis, the cheeses made with different types of milk were below the minimum ranges established in NTE INEN 1528. In the organoleptic evaluation, the mozzarella cheese made with cow's milk was more acceptable. It was concluded that the main difference between the milk of these three species is the fat and protein content, which is higher in buffalo milk. It is recommended to consume mozzarella cheese made with cow's milk and use it to produce this type of cheese since it has the highest production in the country.