Development of cheese pasta from sour milk acid and whey

Authors

  • Grettel Villalobos-Acea Corporación Alimentaria S.A. Calle 14 No. 115, Playa 11300, La Habana, Cuba
  • Margarita Nuñez de Villavicencio Research Institute for the Food Industry. Road al Guatao km 3 ½ , CP 17100, La Lisa, Havana, Cuba.
  • Jose A. Suarez-Morales nstituto Superior Politécnico “José Antonio Echeverría”, Ave. 114 No. 11901, Marianao 19390, La Habana, Cuba.
  • Luis Cruz-Viera Instituto Superior Politécnico “José Antonio Echeverría”, Ave. 114 No. 11901, Marianao 19390, La Habana, Cuba.

Keywords:

cream cheese, whey, cheese paste

Abstract

The obtaining of cheese paste was evaluated from sour milk and whey. Ten experiences with three replicates were performed using the experimental design taking into account the following constraints: sour milk 68 to 99%, whey 0 to 30% and lactic culture 1 to 2%. The response variables were the results of the sensory evaluation. The optimal formulation consisted of 30% of whey, 2% of lactic culture and 68% of sour milk. Three experiences were performed with the definite formulation for evaluating the technical and economic process and product characteristics developed. The shelf-life of the product was 15 days.
Keywords: cream cheese, whey, cheese paste.

Author Biography

  • Grettel Villalobos-Acea, Corporación Alimentaria S.A. Calle 14 No. 115, Playa 11300, La Habana, Cuba

    Bachelor of Food Sciences (Institute of Pharmacy and Food, University of Havana, 2008). Specialist in the Technical Directorate of the Ministry of Food Industry (2008-2013). Master in Food Engineering (ISPJAE, 2014). He works as a quality and technology specialist for Corporación Alimentaria S.A.

References

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NC ISO 4121:2005. Análisis sensorial-guía para el uso de escalas con respuestas cuantitativas.Cuba.

NC 78-14:1984. Leche y sus derivados. Quesos. Determinación de acidez. Cuba.

NC 78-18:1984. Leche y sus derivados. Quesos. Determinación de materia grasa. Cuba.

NC 937:2006. Determinación del contenido de nitrógeno. Método de referencia. Cuba.

NC 78-17:1984. Leche y sus derivados. Quesos. Determinación de humedad. Cuba.

NC ISO 04831:2002. Microbiología de alimentos de consumo humano y animal. Guía general para la enumeración de coliformes. Técnica del número más probable. Cuba.

NC ISO 7954:2000. Microbiología de alimentos de consumo humano y animal. Guía general para la enumeración de levaduras y mohos. Técnica de la placa vertida a 25ºC. Cuba

NC 78-28:1986.Quesos frescos. Especificaciones de calidad. Cuba.

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Published

2014-09-02

Issue

Vol. 24 No. 3 (2014)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Development of cheese pasta from sour milk acid and whey. (2014). Ciencia Y Tecnología De Alimentos, 24(3), 6-11. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/329

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