Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)

Published

2016-07-01

Caracterización de un queso procesado untable elaborado a partir de queso fresco (quesito antioqueño)

Keywords:

Processed cheese, Fresh cheese, Emulsifying salts (en)
Queso fundido, Queso fresco, Sal fundente (es)

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Authors

Edinson Eliecer Bejarano Toro Universidad Nacional de Colombia
José Uriel Sepúlveda Valencia Universidad Nacional de Colombia
Diego Alonso Restrepo Molina Universidad Nacional de Colombia

Abstract (en)
Abstract (es)

Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread was made using only a soft and fatty fresh cheese that had been stored for 25 days. The primary materials were the fresh cheese, water, and emulsifying salts (sodium citrate (E-331) and sodium phosphate (E-450)), using a STEPHAN® Universal Machine (UMSK 24E) with indirect vapor injection and equipped with rasping and cutting blades. The resulting cheese (A) was compared with a commercial cheese (B) for compositional, physicochemical, and sensorial characteristics. The cheeses were similar except for the fat in dry matter (FDM), with values of 54.50% and 47.21%, respectively. Sensorially, there were significant differences (P<0.05) for firmness, viscosity, and flavor; however, the instrumental viscosity did not present significant differences (P>0.05). Cheese A provided, in mg per 100 g of product, 935.823 for phenylalanine, 1003.070 for isoleucine, 2041.420 for leucine, 475.337 for methionine, 119.300 for tryptophan, and 758.347 for valine. Producing processed cheeses with only fresh cheese is possible, resulting in a product that is similar to others that are currently on the market with typical characteristics that are accepted by consumers.

Los productos procesados o fundidos son elaborados a partir de mezclas de quesos frescos y madurados, el aprovechamiento de quesos de vida útil corta en la elaboración de este tipo de productos es una alternativa viable para la industria láctea. Un queso fundido tipo untable fue elaborado a partir de un queso fresco, blando, graso, con 25 días de almacenamiento; las materias primas fueron el queso fresco, agua y sal fundente (citrato de sodio (E-331) y fosfato de sodio (E-450)), usando una maquina universal STEPHAN® (UMSK 24E), con inyección indirecta de vapor y equipada con cuchillas cortadoras y raspadoras. El quesoobtenido, solo a partir del queso fresco (A) fue comparado con uno comercial (B) encaracterísticascomposicionales, fisicoquímicas y sensoriales. Los quesos A y B, fueron similares, excepto en el contenido de materia grasa en extracto seco (FDM) con valores de 54,50 y 47,21%, respectivamente. Sensorialmente existieron diferencias significativas (P<0,05) en la dureza, viscosidad y sabor, pero no fue así en la viscosidad instrumental (P>0,05). El queso (A) aporta, en mg por 100 g de producto, 935,823 de fenilalanina, 1003,070 de isoleucina, 2041,420 de leucina, 475,337 de metionina, 119,300 de triptofano y 758,347 de valina. Elaborar quesos fundidos, partiendo únicamente de un queso fresco, es viable generando un producto similar a algunos encontrados comercialmente, con características típicas y aceptado por el consumidor.

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