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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Autores:
Bejarano Toro, Edinson Eliecer
Sepúlveda Valencia, José Uriel
Restrepo Molina, Diego Alonso
Tipo de recurso:
Article of journal
Fecha de publicación:
2016
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/58576
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/58576
http://bdigital.unal.edu.co/55360/
Palabra clave:
57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Processed cheese
fresh cheese
emulsifying salts
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
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spelling Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Bejarano Toro, Edinson Eliecer34ea56f4-e6c4-47cb-a1e1-5cfa5a7d55db300Sepúlveda Valencia, José Uriel1de3b2b2-e789-4ce9-a907-681f043f6df6300Restrepo Molina, Diego Alonso9a69151a-467c-485b-bb00-810d7885ed723002019-07-02T14:23:53Z2019-07-02T14:23:53Z2016-07-01ISSN: 2248-7026https://repositorio.unal.edu.co/handle/unal/58576http://bdigital.unal.edu.co/55360/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 (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.application/pdfspaUniversidad Nacional de Colombiahttp://www.revistas.unal.edu.co/index.php/refame/article/view/59146Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía MedellínRevista Facultad Nacional de Agronomía MedellínBejarano 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 2248-702657 Ciencias de la vida; Biología / Life sciences; biology58 Plantas / PlantsProcessed cheesefresh cheeseemulsifying saltsCharacterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)Artículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINALrfna.v69n2.59146.pdfapplication/pdf332961https://repositorio.unal.edu.co/bitstream/unal/58576/1/rfna.v69n2.59146.pdf29781fc22a39bcfb9f8e85aeff520bccMD51THUMBNAILrfna.v69n2.59146.pdf.jpgrfna.v69n2.59146.pdf.jpgGenerated Thumbnailimage/jpeg7666https://repositorio.unal.edu.co/bitstream/unal/58576/2/rfna.v69n2.59146.pdf.jpg2b34bb863ba67bfd479582cf09d9159eMD52unal/58576oai:repositorio.unal.edu.co:unal/585762024-04-02 23:11:26.0Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co
dc.title.spa.fl_str_mv Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
title Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
spellingShingle Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Processed cheese
fresh cheese
emulsifying salts
title_short 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_sort Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
dc.creator.fl_str_mv Bejarano Toro, Edinson Eliecer
Sepúlveda Valencia, José Uriel
Restrepo Molina, Diego Alonso
dc.contributor.author.spa.fl_str_mv Bejarano Toro, Edinson Eliecer
Sepúlveda Valencia, José Uriel
Restrepo Molina, Diego Alonso
dc.subject.ddc.spa.fl_str_mv 57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
topic 57 Ciencias de la vida; Biología / Life sciences; biology
58 Plantas / Plants
Processed cheese
fresh cheese
emulsifying salts
dc.subject.proposal.spa.fl_str_mv Processed cheese
fresh cheese
emulsifying salts
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 (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.
publishDate 2016
dc.date.issued.spa.fl_str_mv 2016-07-01
dc.date.accessioned.spa.fl_str_mv 2019-07-02T14:23:53Z
dc.date.available.spa.fl_str_mv 2019-07-02T14:23:53Z
dc.type.spa.fl_str_mv Artículo de revista
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dc.type.content.spa.fl_str_mv Text
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format http://purl.org/coar/resource_type/c_6501
status_str publishedVersion
dc.identifier.issn.spa.fl_str_mv ISSN: 2248-7026
dc.identifier.uri.none.fl_str_mv https://repositorio.unal.edu.co/handle/unal/58576
dc.identifier.eprints.spa.fl_str_mv http://bdigital.unal.edu.co/55360/
identifier_str_mv ISSN: 2248-7026
url https://repositorio.unal.edu.co/handle/unal/58576
http://bdigital.unal.edu.co/55360/
dc.language.iso.spa.fl_str_mv spa
language spa
dc.relation.spa.fl_str_mv http://www.revistas.unal.edu.co/index.php/refame/article/view/59146
dc.relation.ispartof.spa.fl_str_mv Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía Medellín
Revista Facultad Nacional de Agronomía Medellín
dc.relation.references.spa.fl_str_mv Bejarano 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.rights.spa.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv Atribución-NoComercial 4.0 Internacional
dc.rights.uri.spa.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial 4.0 Internacional
Derechos reservados - Universidad Nacional de Colombia
http://creativecommons.org/licenses/by-nc/4.0/
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.mimetype.spa.fl_str_mv application/pdf
dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia
institution Universidad Nacional de Colombia
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