Evaluación de queso mozzarela elaborado con leche de tres especies zootécnicas

Abstract

The use of different kind of zootechnical species milk in the mozzarella cheese elaboration was evaluated. Experimental treatments, T0: were 100 l of fresh cow milk; T1: 100 l of milk (50 % cow milk, 20 % goat milk, 30 % sheep milk) and T2: 100 l of milk (50 % cow milk, 30 % goat milk, 20 % sheep milk). Random Design was using. The physicochemical evaluation of mozzarella cheese showed the highest humidity percentage, pH closer to neutrality and a high fat content in the control treatment, while the highest protein content was in the T1. The organoleptic evaluation showed the highest results in the T0, with the best score of color, flavor appearance, texture and total appreciation. At 21 days of shelf life, the microorganism count established that lower values were registered in the Control treatment cheeses, because staphylococcus were 34, 33 UFC/ g and Escherichia coli of 17,30 UFC/ g. In conclusion, After comparing results of physicochemical, sensorial and shelf life of T0 cheeses with cheese T1, T2, in this country the tendency of our consumer is cultural, because the goat cheese flavor and much more sheep cheese flavor are no commercially appreciate. Cheese of treatment T0 obtained the highest Benefit cost, which was 1,39 in others words a profitability of 39%.