Diseño y Desarrollo en una Industria Artesanal de un Queso Fresco tipo Ricotta Deslactosado y con Especias Naturales (Ajo y Albahaca)
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Fecha
2015
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Universidad de Guayaquil, Facultad de Ingeniería Química
Resumen
El Queso ricotta es un producto de mesa, utilizado también como aderezo en salsas y postres. El presente diseño y desarrollo determina la factibilidad de obtener en forma artesanal un queso ricotta con característica deslactosado, adicionando enzima lactasa a la leche de donde se obtiene el queso fresco, cuyo lacto suero sirve como materia prima para la fabricación del ricotta. Este queso ricotta obtenido, tiene nuevas características en sabor y aroma, proporcionado por la adición de ajo (Allium sativum) y albahaca (Ocimum basilicum L.). El diseño experimental se realizó aplicando un modelo lineal de efectos fijo en 2 factores, utilizando el mínimo y máximo de una posible formulación. Se obtuvieron 4 alternativas, de las cuales las dos fórmulas con mayores puntajes pasaron al análisis sensorial de preferencia pareada, obteniendo entre ellas resultados con una marcada diferencia estadística tanto en sabor como en
aroma, siendo el 71% para el sabor y 69% para el aroma, para la fórmula aprobada. La fórmula idónea paso luego a una prueba de aceptación con el queso ricotta comercializado en el mercado, obteniendo nuevamente una diferencia estadística del 83% de aceptabilidad para la fórmula del diseño. El desarrollo experimental se realizó utilizando equipos artesanales como marmita para pasteurización, tela de quesería para filtración, moldes, envases y las condiciones de esterilización necesaria para garantizar la inocuidad del producto. El producto obtenido con la fórmula de aceptación, fue sometido a los análisis físicos, químicos y bromatológicos, con lo que se garantizó la obtención de un queso ricotta deslactosado adicionado de especias, albahaca y ajo, sin sal que cumple las normativas técnicas ecuatorianas para este tipo
de queso.
The ricotta cheese is a product table, also used as seasoning in sauces and desserts. This design and its develop, determines the feasibility of obtaining, by artisanal forms, a delactose-featured ricotta cheese, adding lactose enzyme to the milk from which fresh cheese is obtained, whose whey serves as raw material for the production of ricotta. This ricotta cheese obtained has new features in flavor and smell, provided by the addition of garlic (Allium sativum) and basil (Ocimum basilicum L.). The experimental design was performed by applying a linear model of fixed effects on 2 factors, using the minimum and the maximum of a possible formulation. Four alternatives were obtained, of which the two formulas with higher scores passed the paired sensory preference analysis, including results obtained with a strong statistical difference in both flavor and aroma, being 71% for flavor and 69% for aroma, for the approved formula. Later on, the ideal formula underwent an acceptance test versus the ricotta cheese sold on the market, obtaining again a statistical difference of 83% acceptability. The experimental procedure was carried out using craft equipment such as kettle for pasteurization, filtration cheesecloth, molds, and the necessary packaging and sterilization conditions to ensure product safety. The product obtained with the formula of acceptance, was subjected to physical, chemical and nutrition analyzes, thereby obtaining a delactose-featured ricotta cheese, unsalted, added with spices: basil and garlic, that meets the Ecuadorian technical regulations for this type of heese.
The ricotta cheese is a product table, also used as seasoning in sauces and desserts. This design and its develop, determines the feasibility of obtaining, by artisanal forms, a delactose-featured ricotta cheese, adding lactose enzyme to the milk from which fresh cheese is obtained, whose whey serves as raw material for the production of ricotta. This ricotta cheese obtained has new features in flavor and smell, provided by the addition of garlic (Allium sativum) and basil (Ocimum basilicum L.). The experimental design was performed by applying a linear model of fixed effects on 2 factors, using the minimum and the maximum of a possible formulation. Four alternatives were obtained, of which the two formulas with higher scores passed the paired sensory preference analysis, including results obtained with a strong statistical difference in both flavor and aroma, being 71% for flavor and 69% for aroma, for the approved formula. Later on, the ideal formula underwent an acceptance test versus the ricotta cheese sold on the market, obtaining again a statistical difference of 83% acceptability. The experimental procedure was carried out using craft equipment such as kettle for pasteurization, filtration cheesecloth, molds, and the necessary packaging and sterilization conditions to ensure product safety. The product obtained with the formula of acceptance, was subjected to physical, chemical and nutrition analyzes, thereby obtaining a delactose-featured ricotta cheese, unsalted, added with spices: basil and garlic, that meets the Ecuadorian technical regulations for this type of heese.
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Queso ricotta, Ajo, Albahaca, Fórmula, lacto-suero