Efecto de la Utilización de Culantro, Orégano, y Ají en la Elaboración de Queso

Abstract

At the Dairy Product Plant San Antonio NutriLeche, in the parish Juncal, Cañar province tehe effect of he use of coriander, wild marjoram and chili was evaluated in the elaboration of mozzarella compared to the control treatment with seven replications, distributed and analyzed under a Completely At Random Design (DCA), a bromatological, microbiological, organoleptic and economic evaluation was carried out; the trail lasted 120 days. It was determined that bromatological characteristics of the Mozzarella Cheese differ according to the natural flavor used so that the protein and fat parameters established higher averages for the mozzarella cheese elaborated with wild marjoram, with 21.07 and 39.83%; according to the organoleptic evaluation the products with a better acceptance by the flavor panel were the cheeses elaborated with wild marjoram and chili; the highest benefit-cost index was obtained upon elaborating mozzarella cheese with the use of wild marjoram and chili, reaching benefit-cost indexes of 2.18 and 2.07 respectively, this is hwy it is recommended to use chili and wild marjoram as natural flavor ingredients for the elaboration of the mozzarella cheese as in the present investigation its had the best results and spread the obtained results at the gastronomic and pizza centers.