“Comparación del rendimiento y características fisicoquímicas y sensoriales de productos lácteos elaborados a partir de leche de búfala y de vaca”
The objective of this research was to compare the performance and physicochemical and sensory characteristics of mozzarella cheese, yogurt and cream cheese made from buffalo and cow's milk. To get to establish the yields of dairy products of buffalo and cow's milk; the manufacturing...
| Autor Principal: | Robles Reina, María José |
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| Formato: | Tesis |
| Idioma: | Español |
| Publicado: |
2021
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| Materias: | |
| Acceso en línea: |
http://www.repositorio.usac.edu.gt/17310/ http://www.repositorio.usac.edu.gt/17310/1/201443760.pdf |
| Sumario: |
The objective of this research was to compare the performance and physicochemical and
sensory characteristics of mozzarella cheese, yogurt and cream cheese made from buffalo and
cow's milk. To get to establish the yields of dairy products of buffalo and cow's milk; the
manufacturing process was standardized using the same temperature, times, milk supplier and
quantities of raw materials.
To determine the yield in production weight was obtained by mass balance; the comparison of
the physicochemical characteristics of the aforementioned dairy products was analyzed by means
of proximal chemical analysis to know the percentages of water, protein, fat; Likewise, the sensory
characteristics are carried out by means of a pilot panel using the hedonic scale and the paired
comparison.
The performance comparison was through 2 repetitions obtaining the results; for mozzarella
cheese made from buffalo milk: 20.85%, mozzarella cheese made from cow's milk: 16.77%; cream
cheese made from buffalo milk: 39.57%; Cream cheese made from cow's milk: 37.15%. |
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