Estudio de factibilidad de la utilización de enzimas vegetales en la elaboración del queso tipo fresco de alta humedad
Feasibility study of plant enzymes used in the production of fresh type cheese
Resumen
Con el propósito de buscar alternativas para la elaboración de productos en la industria láctea, se estudiaron dos extractos enzimáticos vegetales obtenidos del higo (Ficus carica L.) y chamburo (Vasconcellea cundinamarcensis Badillo), como coagulantes para elaborar un queso tipo fresco. Se extrajo el látex de los frutos y se les dio una purificación parcial, mejorando de esta manera su capacidad coagulante. Con los extractos obtenidos se elaboró una solución salina de cada enzima para posteriormente realizar una mezcla mediante diseño experimental y obtener un queso tipo fresco con características idóneas para el consumo. Tomando el producto final con mayor aceptación se determinó su vida útil, probando finalmente la factibilidad de sustituir el cuajo quimosina por las enzimas estudiadas, a través de pruebas fisico-químicas, microbiológicas y sensoriales.
Palabras clave: higo, chamburo, enzimas vegetales, queso fresco, vida útil.
ABSTRACT
Feasibility study of plant enzymes used in the production of fresh type cheese
In order to find alternatives for the processing of products in the dairy industry, two plant enzyme extracts obtained from fig (Ficus carica L.) and mountain papaya (Vasconcellea cundinamarcensis Badillo) were studied as coagulants to produce a fresh type cheese. The latex of the fruit was removed and given a partial purification, improving its coagulant capacity. A saline solution from each enzyme was developed from the extract obtained; afterwards, a mixture by experimental design was carried out, and thus obtained a fresh type cheese with ideal characteristics for consumption. After choosing the more accepted final product, its shelf life was determined by testing the feasibility of substituting chymosin rennet with the enzymes studied, through physicochemical, microbiological and sensory or acceptance test.
Keywords: fig, mountain papaya, plant enzymes, cheese, shelf life.
