Optimización del proceso de elaboración de queso costeño maximizando rendimiento con las mejores características organolépticas

Abstract

Milk is a complete food for the diet of human beings, thus making also the ideal medium for the growth of a variety of microorganisms, in addition to this, the presence of pathogenic microorganisms in cheese depends somehow quality and head treatment of milk. Hence the need for a cheese that while maintaining the characteristics of the original coastal cheese, comply with any microbiological criteria established by the rule, for this reason this research is based on the microbiological study of the coastal cheese made with pasteurized milk, using mainly three temperature pasteurizations with different time 63-30min, 73°-15 sec 83° -1s, with cuts of I, 3 and 5 cm, the pressing time of 1 to 3 hours and weight of the press 6 and 18 times its weight, to thus determine the most effective heat treatment in eliminating microorganisms under study such as molds and yeasts, mesophilic aerobes, total coliforms, fecal coliforms, Staphylococcus aureus and Salmonella sp, which was performed at an experimental randomized design with 3x3x2x2 factorial arrangement to study the results, concluding that from the microbiological point of view the most effective heat treatment was 83° -1s