Propuesta de desarrollo de diferentes sabores de queso de cabra

Abstract

This research work has the objective to propose the development of different varieties of goat cheese, applying the techniques of smoked cheese, the use of flavoring species and ripened cheese, using as a base the goat cheese already made, whose final product is a little known in our country.

The application of the technique of leaf cheese making (spinning technique), with its peculiar presentation, will help to get and improve the organoleptic properties of goat milk cheese. The technique of smoked cheese will be done by using almond shells, dry trunk tunera, and apple wood. This technique will be applied to the cheese made with hot pepper.

The spice will be done at the moment of the cheese spinning. Fine herbs such as oregano, rosemary, thyme, basil, sage, tarragon as well as dry fruit like pistachio, nuts, and almond will be used in order to combine flavors and textures with the goat cheese.

All these techniques will let us offer a gamma of flavoured cheese with the ingredients mentioned before and with a maturation development between 15 to 30 days with the purpose of maximize its organoleptic properties.