Evaluación de queso fresco utilizando cuajo enzimático de cerdo.

Abstract

One of the wastes produced in the cheese industry is whey. This has organic and mineral elements in its structure, which are wasted when evacuated in the sewers. On the other hand, the stomach and viscera of slaughtered animals are discarded, causing contamination problems. Therefore, this research aimed to determine the maceration time of enzymatic rennet from the stomach of weaned pigs in the production of fresh cheese. It was developed in the dairy plant of the Faculty of Livestock Sciences ESPOCH. The experimental units consisted of 20 liters of milk using a total of 16 experimental units corresponding to 4 experimental treatments with four replicates each. The maceration was carried out three different times (5 days, ten days, and 15 days) against a control treatment with commercial rennet. Thus, the four were four experimental treatments, four with four replicates distributed under a completely randomized design. As a result, the treatment with rennet macerated for 15 days presented a pH of 5.35. The acidity obtained was 0.16%, protein 18.86%, and fat 19.09%. Total solids did not differ significantly between treatments, being 50.27%, total coliforms were 312 cfu/g, and for E.coli, a value of 19.67 cfu/g was obtained. Salmonella's absence was determined, and the highest acceptability was obtained in the sensory evaluation. After 15 days of maceration of the pork rennet, it is concluded that the physicochemical composition allowed us to determine an excellent pH, acidity, protein, fat, and total solids of the cheese elaborated.