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dc.rights.licenseAtribución-NoComercial 4.0 Internacional
dc.contributor.authorBejarano Toro, Edinson Eliecer
dc.contributor.authorSepúlveda Valencia, José Uriel
dc.contributor.authorRestrepo Molina, Diego Alonso
dc.identifier.issnISSN: 2248-7026
dc.description.abstractProcessed 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 (P0.05) for firmness, viscosity, and flavor; however, the instrumental viscosity did not present significant differences (P0.05). 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.
dc.publisherUniversidad Nacional de Colombia
dc.relation.ispartofUniversidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía Medellín
dc.relation.ispartofRevista Facultad Nacional de Agronomía Medellín
dc.rightsDerechos reservados - Universidad Nacional de Colombia
dc.subject.ddc57 Ciencias de la vida; Biología / Life sciences; biology
dc.subject.ddc58 Plantas / Plants
dc.titleCharacterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
dc.typeArtículo de revista
dc.relation.referencesBejarano Toro, Edinson Eliecer and Sepúlveda Valencia, José Uriel and Restrepo Molina, Diego Alonso (2016) Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño). Revista Facultad Nacional de Agronomía, 69 (2). pp. 8015-8022. ISSN 2248-7026
dc.subject.proposalProcessed cheese
dc.subject.proposalfresh cheese
dc.subject.proposalemulsifying salts

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Atribución-NoComercial 4.0 InternacionalThis work is licensed under a Creative Commons Reconocimiento-NoComercial 4.0.This document has been deposited by the author (s) under the following certificate of deposit