Elaboración de mantequilla, queso y yogur de leche de cabra para la aplicación en cocina de innovación

Abstract

The present intervention work has as objective the elaboration of derivatives of goat's milk, such as butter, cheese and yogurt, to be applied in the kitchen of innovation; starting from the analysis of the ingredient main, goat's milk, and thus offer the consumer an alternative of product extracted from this goat and give more prominence to an unappetizing food in our environment unlike European countries. By carrying out an innovative kitchen, a high range of dishes can be achieved in where the derivatives of goat's milk can stand out, keeping balanced flavors, textures and are visually appealing; considering the concept of this dairy product as unappetizing to the palate, in addition to have a pronounced odour. The intervention work addresses the general, nutritional and organoleptic properties of goat's milk and the correct treatments to follow for proper handling of this food, at the time of application of lactic processing techniques to obtain by-products. I know will determine punctual elaboration methods for the derivatives in a innovative cuisine proposal, through the creation of a menu gastronomic. Keywords: Milk. Goat. Elaboration of by-products. dishes of innovation.