Optimización del enriquecimiento de Cloruro de Magnesio y polvo de orégano en la aceptabilidad general de Queso fresco de Leche de Cabra

  • Descripción del artículo
  • The objective of the present work was the preparation of goat milk fresh cheese with magnesium chloride (MgCl2) and oregano powder at optimum levels to obtain the best overall acceptability. Concentrations of MgCl 2 ranged from 0.39 to 0.78 g and oregano powder from 0.62 to 1.25 g per 100 g of curd...

    Full description

Main Author: Paredes Ruiz, Filomon Isaias
Format: Tesis de grado
Language: spa
Published: 2017
Subjects:
Online Access: http://dspace.unitru.edu.pe/handle/UNITRU/9778
Summary:The objective of the present work was the preparation of goat milk fresh cheese with magnesium chloride (MgCl2) and oregano powder at optimum levels to obtain the best overall acceptability. Concentrations of MgCl 2 ranged from 0.39 to 0.78 g and oregano powder from 0.62 to 1.25 g per 100 g of curd respectively. For this purpose a Rotating Central Composite Design (DCCR) and a Response Surface Methodology (MSR) were used with 11 experimental tests. The general acceptability assessment was performed with 40 untrained panelists using an unstructured 10 cm hedonic scale. The best acceptability was achieved with a score of 5.37 points, with a formulation of 0.58 g of MgCl2 and 0.6 g of oregano powder. Ranges between 0.6 to 0.78 MgCl2 and 0.5 to 0.62 g of oregano powder are recommended for the production of fresh goat cheese

Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).