Efecto del ahumado sobre la vida útil y la calidad sensorial del queso fresco.

Abstract

This research aims to determine the effect of smoke on useful life and sensorial quality of fresh cheese conducted at cheese-making industry “El Tablón” in the town Pujilí, in the province of Cotopaxi and in the laboratory of Bromatology of the Faculty of Sciences of Escuela Superior Politécnica de Chimborazo in the city of Riobamba. Smoking of food is and old conservation technique which produces a flavor, color and characteristic aroma for this effect bacteriostatic and antioxidant. At the first phase, sawdust of oak and laurel tree were smoked for 30 y 60 minutes in order to the treatment to get a product of major acceptability applying sensorial analysis (color, taste, aroma and texture), it was done by 16 panelists semi-trained; the results used a mixture of both materials during 45 minutes. At the second phase, acidity, pH, microbiological and sensorial analysis were assessed at 0, 10, 20, 30 and 40 days of store in the cheese obtained in the first phase and without smoking. The result were subjected to ANOVA test, and compared with the Tukey test (P<0, 05) in the statistics program SPSS18. The results of Escherichia coli, total coliforms, Staphylococcus aureus and mould-yeast were lower than the norm COVENIN3821:2003. Acidity increased to 0,10 % of lactic acid, the half of the value of cheese without smoking. The sensorial analysis did not preset changed up to 30 days. It concluded that the useful life of smoked cheese was 30 days, while unsmoked cheese was 20 days. It is recommended that producers apply this technique to preserve fresh cheese which is product consumed by many people in the country.