Elaboración de requesón de leche de cabra con la utilización de Nisina como conservante natural. 2012

Abstract

In Tunshi Station dairy plant and Espoch sheep – goat production unit de goat milk curd was produced by using nisin as a natural preservative, 3 nisin levels were used (0,4, 0,6 and 0,8 %) it was analyzed an random and media separation under Tukey in a 5 %, this allowed to obtain 14,48, 14,58 and 14,65 % of protein, this differs from the 13,91 % control treatment in relation to the humidity content, dry matter, fat, ashes. There were no statistical differences. There was presence of microorganisms like Coliforms and Stafphylococus Aureus whose number was reduced as the nisin levels were included, it is determined that the color, smell. Texture and consistence were about 80%, which is considered acceptable, as well as the taste in a 90% with a medium customers acceptance. The curd was produced by boiling the whey and adding nisin according to the portion to be produced; it contains high levels of protein, in this way it is concluded that nisin only influenced in the protein content by 1,78% per each nisin level and the reduction of microorganisms such as total Coliforms and Staphylococcus Aureus by 59,286 UFC/g and 3,95 UPC/g, the use of nisin doesn´t change the physical characteristics of the product, therefore it is not rejected.