Utilización de Látex de las Hojas, Tallos y Frutos de la Papaya (Tipo Hawaiana ) como Coagulante Natural en la Elaboración de Queso Fresco

Abstract

In the Plant of Lacteal Molestina of the ESPE (IASA I), there were evaluated different levels of latex of papaya as natural coagulant (5, 10 and 15%), in replacement of the microbial coagulant, in the production of fresh cheese to be compared with a group witness (microbial coagulant), there being used 384 liters of milk, divided in 32 experimental units of 12 liters each one, using a design completely at random, the experimental results were submitted to analysis of variance, separation of averages ( Waller-Duncan) and Rating Test's test for the organoleptic characteristics. Thinking that the properties physicist - chemistry of the cheese did not present significant differences, there being obtained in average a pH of 5.42, 45.03% of dampness, 20.70% of protein and 3.12% of ashes, but the content of fat increased to 28.55% with the level 10%. As one increases the levels of latex, the acceptance of the consumers diminishes, though statistically the answers of the group are similar control and elaborated with 5%. In the microbiological quality and life of shelf (21 days of storage), One found that the loads of you agree, fungi and yeasts, they were below the requirements demanded by the INEN, being considered to be suitable for the human consumption and they can remain for more than 21 days. The major economic profitability was reached when used the level 5% (B / C of 1.18), for what one recommends to elaborate fresh cheese with the utilization of up to 5% of latex of papaya in replacement of the microbial rennet.