Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
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 da...
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| Format: | Article |
| Language: | English |
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Universidad Nacional de Colombia, Sede Medellín
2016-07-01
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| Series: | Revista Facultad Nacional de Agronomía Medellín |
| Subjects: | |
| Online Access: | http://www.revistas.unal.edu.co/index.php/refame/article/view/59146 |
| _version_ | 1818572080072884224 |
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| author | Edinson Eliecer Bejarano Toro José Uriel Sepúlveda Valencia Diego Alonso Restrepo Molina |
| author_facet | Edinson Eliecer Bejarano Toro José Uriel Sepúlveda Valencia Diego Alonso Restrepo Molina |
| author_sort | Edinson Eliecer Bejarano Toro |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-14T18:52:38Z |
| format | Article |
| id | doaj.art-6e22a05f38754c02b0e6338f8e79666a |
| institution | Directory Open Access Journal |
| issn | 0304-2847 2248-7026 |
| language | English |
| last_indexed | 2024-12-14T18:52:38Z |
| publishDate | 2016-07-01 |
| publisher | Universidad Nacional de Colombia, Sede Medellín |
| record_format | Article |
| series | Revista Facultad Nacional de Agronomía Medellín |
| spelling | doaj.art-6e22a05f38754c02b0e6338f8e79666a2022-12-21T22:51:12ZengUniversidad Nacional de Colombia, Sede MedellínRevista Facultad Nacional de Agronomía Medellín0304-28472248-70262016-07-016928015802210.15446/rfna.v69n2.5914643583Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)Edinson Eliecer Bejarano Toro0José Uriel Sepúlveda Valencia1Diego Alonso Restrepo Molina2Universidad Nacional de ColombiaUniversidad Nacional de ColombiaUniversidad Nacional de ColombiaProcessed 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.http://www.revistas.unal.edu.co/index.php/refame/article/view/59146Processed cheesefresh cheeseemulsifying salts |
| spellingShingle | Edinson Eliecer Bejarano Toro José Uriel Sepúlveda Valencia Diego Alonso Restrepo Molina Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño) Revista Facultad Nacional de Agronomía Medellín Processed cheese fresh cheese emulsifying salts |
| title | Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño) |
| title_full | Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño) |
| title_fullStr | Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño) |
| title_full_unstemmed | Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño) |
| title_short | Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño) |
| title_sort | characterization of a processed cheese spread produced from fresh cheese quesito antioqueno |
| topic | Processed cheese fresh cheese emulsifying salts |
| url | http://www.revistas.unal.edu.co/index.php/refame/article/view/59146 |
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