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...
- 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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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 |
dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content.spa.fl_str_mv |
Text |
dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/ART |
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 |
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application/pdf |
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Universidad Nacional de Colombia |
institution |
Universidad Nacional de Colombia |
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