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dc.contributor.advisorPonce de León-González, Leyda
dc.contributor.authorBenítez-Ayala, Elisa M.
dc.date.accessioned2019-06-14T13:23:07Z
dc.date.available2019-06-14T13:23:07Z
dc.date.issued2019
dc.identifier.urihttps://hdl.handle.net/20.500.11801/2463
dc.description.abstractThis study aimed to make a comparison between private producers’ fresh bovine and caprine cheese elaborated with rennet and vinegar. The composition was evaluated by means of a proximal analysis, chemical tests (pH and titratable acidity) and physical characteristics (color and texture) of the cheeses of both species (N = 16). Cheeses were elaborated using vinegar and a composition of bovine milk, goat milk and a blend of 60% of bovine and 40% of goat milk to evaluate the physicochemical characteristics of the cheeses of private producers. The percentages obtained in the physicochemical tests of cheeses made from bovine milk, goat milk, and blend of 60% bovine and 40% goat milk were compared. In addition, a sensory panel was made to determine the acceptance of the public of the cheeses of both species and those made with bovine and goat milk blend. The chemical composition of the cheeses of bovine origin of private producers presented a higher percentage of total solids (54.78%), minerals (4.37%), lactose (1 .90%) and protein (24.36%) than the goat cheese (34.73%, 1.06%, 1.18%, 13.55% respectively). On the other hand, cheeses of goat milk had higher fat content (21.97%), pH (4.12) and titratable acidity (1.60%) compared to bovine milk cheeses (8.65%, 5.94, 0.11% respectively). In the sensory panel, the public had a greater acceptance for fresh cheese of bovine milk with a score of 323 points. Since there is no established goat products industry, this research contributes to the start of chemical composition registry of goat’s milk products in Puerto Rico. In addition, it serves to structure and promote goat milk products to a standardized industry.en_US
dc.description.abstractEn este estudio se realizó una comparación de quesos frescos de especies bovina y caprina de productores privados, elaborados con renina y vinagre en Puerto Rico. Se evaluó la composición química mediante un análisis proximal, pruebas químicas (pH y acidez titulable) y físicas (color y textura) de los quesos de ambas especies (N=16). Se elaboró quesos precipitados con vinagre de leche bovina, leche caprina y mezclas (60% de bovina y 40% de caprina) para evaluar las características fisicoquímicas realizadas en los quesos de productores privados. Se comparó los porcentajes obtenidos en las pruebas fisicoquímicas de los quesos elaborados de leche bovina, leche caprina y mezclas (60% de bovina y 40% de caprina) con los quesos elaborados por productores privados. Además, se realizó un panel sensorial para determinar la aceptación del público de los quesos de ambas especies y los elaborados con mezcla de leche bovina y caprina. La composición química de los quesos de origen bovinos de productores privados, presentaron mayor porcentaje de sólidos totales (54.78%), minerales (4.37%), lactosa (14.90%) y proteína (24.36%) que los quesos de origen caprino (34.73%, 1.06%, 1.18%, 13.55% respectivamente). Por otro lado, los quesos de origen caprino presentaron mayor contenido de grasa (21.97%), pH (4.12) y acidez titulable (1.60%) comparada con los quesos de leche bovina (8.65%, 5.94, .11% respectivamente). En el panel sensorial, el público tuvo una mayor aceptación por el queso fresco de origen bovino con una puntuación de 323 puntos. Debido a que no hay una industria de productos caprinos establecida, esta investigación contribuye a empezar un registro en el cual se establece la composición química de los productos de origen caprino hechos en Puerto Rico. Además, sirve para estructurar e impulsar los productos caprinos a una industria estandarizada.en_US
dc.description.sponsorshipTropical Agriculture Research Station (TARS)en_US
dc.language.isoSpanishen_US
dc.subjectQuesos frescos
dc.subjectLeche caprina
dc.subjectLecha bovina
dc.subject.lcshDairy products industry -- Puerto rico
dc.subject.lcshDairy products industry -- Puerto rico
dc.subject.lcshCheese industry -- Puerto Rico
dc.subject.lcshCheese -- Composition
dc.titleCaracterísticas fisicoquímicas de quesos frescos elaborados con leche caprina y bovina en Puerto Ricoen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2019 Elisa M. Benítez Ayalaen_US
dc.contributor.committeeRodríguez Carías, Abner
dc.contributor.committeePlaza, María
dc.contributor.representativeDe La Rosa Ricciardi, Evi
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationSemesterSpring (2nd semester)en_US
dc.description.graduationYear2019en_US


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