Elaboración de quesos frescos de cabra usando carragenina como retenedor de humedad

Abstract

This experiment aimed to elaborate on goat cheese using Carrageenan at different percentages. A qualitative experimental study was performed using different concentrations of Carrageenan with a range of values of (0%; 0.1%; 0.3%; 0.4% y 0.5%). The product obtained was evaluated regarding organoleptic characteristics using a tasting test based on the hedonic scale. In addition, a physical-chemical analysis of humidity was conducted on seven samples of the selected cheese and seven samples of the control cheese, using the equipment (High-Performance Humidity Analyzer), which replaced the procedure of the Ecuadorian Technical Standard (NTE by its Spanish acronym) INEN (National Standards Body of the Republic of Ecuador, by its Spanish acronym) 63 for humidity retainers. The moisture analysis results were evaluated using Microsoft Excel; fourteen data were analyzed in the Excel database. After that, the t-test (Student’s test) was used to determine the response variable moisture. The results showed significant differences between the two data groups and indicated that the product complies with the requirements of NTE INEN 63; thus, the efficiency of the stabilizer as a moisture retainer was evaluated.