Elaboración de queso mozzarella basado en tres tipos de fermentación: enzimática, ácida y ácida-enzimática

Abstract

The main objective of research is to develop Mozzarella cheese with different types of fermentation: acid, enzymatic and acid-enzymatic by means of the addition of: citric acid, lactic ferment TCC-20 (Streptococcus Thermophilus y Lactobacillus Helveticus) and citric acid with lactic ferment respectively, to compare and define the cheese which presents the best organoleptic properties, the products were manufactured in the laboratory of "Dairy Technology" of the University of Cuenca. The quality of raw milk was determined through analysis bromatological and microbiological, to meet with the parameters set by the standard. To determine whether the products meet the quality regulations specified by the standard INEN and they can be consumed were performed bromatological tests as determining the percentage of fat, moisture and protein, microbiological analysis were also conducted. Stability of each cheese was obtained with the pH reading and sensory evaluation of color, smell, taste and texture, every two days for a period of 30 days.

With the help of surveys and tastings developed to different people between men and women, observed that Mozzarella cheese made from acid-enzymatic fermentation has greater acceptance.