Características fisicoquímicas y texturales de un queso semimadurado elaborado a partir de leche de cabra.

Abstract

Dairy products are one of the most representative agro-industrial sectors and growing global and regional level. Derivatives goat milk with less tradition, are subject to the artisanal sector, hence the importance of determining the physicochemical and textural characteristics of cheeses as they are factors influencing the final consumer acceptance. This research aimed to determine the physicochemical and textural characteristics of a semimadurado cheese made from goat's milk in order to determine the variables in the design and comply in current regulations. Site visits by the most significant goat dairy farms were determined in Garita (Norte de Santander), in terms of volume, place, race and tradition in the region, determining 5 farms for sampling. Once elected farms for evaluation proceeded to take samples of milk and make the respective physico-chemical analysis assessing acidity, pH, density, total solids (TS), non-fat solids (SNG), proteins, crioscopia, parameters related to good yields and cheese quality and thus determine the process suitable for milk. After assessing the physicochemical characteristics of goat milk and quantified sample the different components that together presented the most representative in terms of fitness quesera values it was determined. Preliminarily 15 productions were performed at different temperatures curdling and cutting time, in order to determine the initial parameters in cheesemaking. The 16 curds obtained from these fabrications were subjected to pressing and better behavior against pH, performance and consistency were subjected to analysis of texture profile (TPA), determining from this evaluation that the clotted sample at 37 ± 1 ° C, presented best textural characteristics, this parameter was used as a starting point for the production of fresh cheese and subsequent maturation of the same. Fresh cheese (first day) and semimadurado (28 days preparation) was analyzed profile texture (TPA), also the color was evaluated by the CIELAB L * method, a * (red-green, b * green-blue) on days 0 and 28 and the fatty acid profile were evaluated by gas chromatography on 4, 16 and 28. The results showed that goat milk from the Garita (Norte de Santander) complies with the provisions of Decree 616 of 2006 in terms of physical and chemical characteristics, the analysis of texture profile showed an increase in hardness and chewiness, while It remains constant cohesiveness and elasticity decreased significantly (P ≤ 0.05), consistent with the type of cheese produced. Color parameters in fresh and semi goat of evaluated showed high brightness being higher in the fresh cheese internally (85.2633 ± 0.5252) and semimadurado externally (81.6233 ± 0.8337), on day 28 there is an increase in yellow hue and greater color purity in evidence. In the quantification of fatty acid in milk the goat cheese and it was determined that 75% are long-chain, medium chain 14.98%, 4.44% short chain and only 0.26% are considered trans. Moreover polyunsaturated fatty acids most important, linolenic and linoleic acid, showed a significant increase (p <0.05, 57 mg / 100GS, 309.75 respectively), on day 28 of ripening. 17 The EPA, DHA and AA metabolites showed high values when compared with milk of other species, therefore it can be concluded that following the metabolic pathway of omega-3 series and 6 both precursors of the series and its metabolites are present in milk and goat cheese evaluated.