Elaboración de Queso Fresco con la Adción de Diferentes Niveles de Harina de Yuca (0,5, 1 y 1,5%) como Retenedor de Suero

Abstract

The using effects of different levels of yucca flour (0.5; 1 and 1.5%) were evaluated ina dairy plant Tunshi of the Animal Science Faculty, ESPOCH, in the production of the fresh cheese. The experimental units were presented under a completely randomized design in bi-factorial arrangement, understood in 4 treatments (including the reference treatment), 4 repetitions and; in 3 consecutive trials, using 960 letters of milk. The cheese treatment results T3 (1, 5%) indicate that in the bromatological evaluation the highest values of wetare (68, 23%), and the starch (2, 23%).That is why; the highest hygroscopic character prevents the effect work of the whey. On the other hand, the higher content of the dry extract is (46, 33%) and grease (39, 72%), was reported on the cheese group control. The effects of the practices on the bromatological characteristic of the cheese and the sensory qualifications reported significant differences of the quality of the raw material. The organoleptic assessment determined the best flavor (4, 0 points); texture (3, 50 points), color (2, 25 points), so the total major value is (12, 50 points), the batch of the treatment cheese T2 (1%). The best economic profitability was reached to invest the 1, 0% of yucca starch, with 32 cents of each invested dollar. So, it is recommended to make fresh cheese using 1, 0% of yucca starch because it is a good product for costumers and because it mainly reduced the production prices and its raising the economic profitability (32%).