Elaboración de queso tilsit semimadurado con adición de dos porcentajes de Aji (Capsicumbaccatum) y tres porcentajes de gelatina sin sabor para mejorar su rendimiento

Abstract

The present investigation was carried out in the Plant of milky of the School of Agroindustrial Engineering of the Universidad Estatal de Bolívar. The objectives to carry out this investigation were: To determine the appropriate levels of pepper and of jello without flavor in the elaboration of the Cheese tilsit. To evaluate the organoleptic characteristics of the product. To establish the economic analysis, benefit / cost. They were carried out physical and chemical analysis of the raw material, being inside the parameters demanded in the control regulatory scheme. The utilized experimental material was the addition of different levels of pepper and with different levels of jello without flavor. With a design of blocks totally at random (AB), in factorial arrangement 2x3 with 3 repetitions. The functional analysis was based on a test Tukey to 5% to compare averages of treatments, test of Tukey to 5% for factors in study, TO x B. Of the statistical analysis you ends up determining that the best addition in 0,5% of pepper like in the case of the jello without flavor at the level of 0,5% corresponding to the treatment T2: A1B2. In all treatments determined by sensorial evaluation you to be carried out the analyses: analysis bromatológic of the product and in the best treatment the analyses microbiologic (salmonellas and Scheriachea coli), (Fatty Norma INEN 63, Humidity Norma INEN 64, Dry extract Norma INEN 64). During the trial of elaboration of a milky product, it should be had so much very in bill the norms of hygiene and asepsis in the manipulation of the milk, the teams, materials and utensils, since this guarantees and I guarantee us the success of our investigation. To promote the use of this type of cheese for the elaboration of different nutritious products due to the estates and advantages that it presents this cheese