Citas bibligráficas
Zapata, C., (2015). Influencia de la adición del componente proteico lácteo sobre el rendimiento, firmeza y aceptabilidad general en queso fresco [Tesis, Universidad Privada Antenor Orrego - UPAO]. https://hdl.handle.net/20.500.12759/1621
Zapata, C., Influencia de la adición del componente proteico lácteo sobre el rendimiento, firmeza y aceptabilidad general en queso fresco [Tesis]. : Universidad Privada Antenor Orrego - UPAO; 2015. https://hdl.handle.net/20.500.12759/1621
@misc{renati/375222,
title = "Influencia de la adición del componente proteico lácteo sobre el rendimiento, firmeza y aceptabilidad general en queso fresco",
author = "Zapata Saldaña, Cesar Augusto",
publisher = "Universidad Privada Antenor Orrego - UPAO",
year = "2015"
}
The effect of the addition of two milk components: casein and skim milk powder in fresh cheese on yield, firmness and general acceptability was studied. Three treatments of fresh cheese was made with different milk components, control (0%), casein commercial (0.15%) and skim milk powder (0.35%). The values of yield percent of each type of cheese were: 13.4% for the control cheese; with addition of commercial casein 15.9% and skim milk powder 16.1%. The modified Levene test for homogeneity of variances present on yield, analysis of variance showed significant effect, and Duncan test determined two groups fresh cheese with addition of skim milk powder and cheese with added commercial casein control. The values of the firmness were 1.34 N for the control; cheese with addition of casein (0.12%) was obtained 1.25 N and skim milk powder (0.35%) was obtained 1.36 N. The modified Levene test showed homogeneity of variance. Analysis of variance indicated that there was no significant effect. The Kruskal-Wallis test indicated no significant differences between samples, being in an appreciation “like slightly” and “I really like it”. The addition of casein and skim milk powder to milk can increase yield in cheese without influencing the firmness and overall acceptability.
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