Utilización del polvo de Rosmarinus officinalis (Romero), como saborizante natural en la elaboración del queso fresco

Abstract

In the facilities of de Dairy products Laboratory of Escuela Superior Politécnica de Chimborazo, Animal Science Faculty, Located in the Km 71⁄2 in the way to Licto, Riobamba canton, Chimborazo province; it was prepared fresh cheese with rosemary powder as natural flavoring. For this research work, three levels of rosemary powder were used (0,02. 0,04 and 0,06), to be compared with a control treatment (no rosemary powder in), with six repetition for each treatment distributed at a random design, having that the Bromatological and physical-chemical properties for the use of the different levels of rosemary powder were not statistically affected (P>0,05). Regarding the sense analysis, color did not change significantly; however, the smell, taste, texture and appearance were statistically significant, level 0,02% of rosemary powder had the highest consumer acceptation, when performing the triangle test, the assessed level were (0 and 0,02%) of rosemary powder, here the testers detected the difference between the two levels, During the microbiological analysis, the addition of rosemary powder did not affect the results since there was absence of Escherichia coli and Staphylococcus aureus, however the implementation of good manufacturing practices had an important role to obtain these results. The production cost did not change significantly when adding the different levels of rosemary powder, then a 700g cheese piece costs 2,34 USD with a profit of 0,16 USD.