Evaluación de tres tipos de acidificante (Acido cítrico, jugo de limón y vinagre) en la elaboración de requesón excelso.

Abstract

In the Faculty of Animal Sciences at the ESPOCH three types of acidifiers (citric acid, lemon and vinegar) was evaluated against a control treatment (Natural acidification), in developing the sublime ricotta, using 320 liters of milk, 32 experimental units of 10 liters each, in two consecutive tests, distributed under a DCA . The experimental results were subjected to analysis of variance and mean separation by Tukey's test . It was f ound to use citric acid to the time required for clotting milk is 4.32 hours versus 11.88 hours in the control treatment , a pH of 5.40, nutrients varied significantly ( P<0.01), except for the content of ash and organic matter; recorded higher dry matter ( 34.90 %) in the control group curds, more pr otein ( 22.42% ) with citric acid, fat ranged between 6.35 and 6.87% , ash ranged from 1.14 to 1.23 % . Microbiological analysis determined the presence of aerobic mesophilicbacteria , total coliforms , molds and yeasts, in amounts below the limits allowed by Mercosur (2010), but less presence using vinegar. In assessing the organoleptic characteristics, control curd was rated good and the use of acidifiers very good. With the use of citric acid lowe r production costs ( $ 2.28 / kg ) and higher profitability (B / C of 1.32 ) was found , so it is recommended to use this acid in the preparation of the sublime ricotta.