Cinética del deterioro fisicoquímico del queso mantecoso

• Autor: López Sánchez, Milton Willams
• Formato: tesis de grado
• Fecha de Publicación: 2015
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/4295
• Enlace del recurso: https://hdl.handle.net/20.500.14414/4295
• Nivel de acceso: acceso abierto
• Materia: Queso mantecoso, Ph, Acidez, Cinética de deterioro

The aim of this study objective was to determine the kinetics of the mantecoso cheese physicochemical deterioration, where they studied characteristic physical chemistries: % Of acidity and pH, in order to such end the signs they stored themselves to 20, 28, 35 and 40°C, analyses came true to the 15, 12, 9 and 6 hours respectively, to complete five signs out of every temperature besides an initial sign before entering to the chambers was measured. In consequence, the deterioration kinetics of the greasy cheese regarding the acidity index presented a first-rate behavior, contingent upon the temperature of storage, according to the equation of Arrhenius, with an energy value of activation of 12.73 kcal/mol. Besides proximal determined composition himself (humidity, proteins, greases, and ashes) Of three cheeses check marks; The aftermaths they point out variability in his physicochemical composition, on the basis of the aftermaths obtenidos, they can suggest me than the craft cheeses they vary as a consequence of the standardization lack of the processes of manufacture and of the raw material's composition.