Citas bibligráficas
Sanchez, R., (2022). Efecto de lactosuero y cloruro de sodio en el rendimiento de queso artesanal tipo Cuñumbuquino [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5232
Sanchez, R., Efecto de lactosuero y cloruro de sodio en el rendimiento de queso artesanal tipo Cuñumbuquino []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2022. http://hdl.handle.net/11458/5232
@misc{renati/1059501,
title = "Efecto de lactosuero y cloruro de sodio en el rendimiento de queso artesanal tipo Cuñumbuquino",
author = "Sanchez Calderon, Randy Aldair",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2022"
}
Effect of whey and sodium chloride on the yield of artisanal cuñumbuquino type cheese The main objective of the research was to determine the effect of whey and salt chloride on the yield in the process of making artisan cheese type cuñumbuquino. Fifteen treatments were created by adding whey (0%, 5%, 10%, 15%, 20%) and sodium chloride (NaCl) (2%, 3%, 4%). These treatments were then combined to evaluate performance. The physicochemical properties of treatment T9, which contained 10% whey and 4% NaCl, were evaluated. The study used a 5A x 3B factorial design to evaluate the yield in a completely randomised design (CRD) with three replicates for each treatment. In addition, a CRD consisting of 21 semi-trained panellists was used for sensory evaluation. The MINITAB 19.1.1. statistical programme was used for the analysis and processing of the data, therefore, the appropriate percentage of whey is 10% and sodium chloride 4% for the production process of artisan cheese type cuñumbuquino with the characteristics of this cheese, in the sensory evaluation, with respect to the percentage formulation of whey in relation to the four attributes flavour, colour, smell and texture, it is concluded that there are no significant differences.
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