Browsing by Author "De Oro Torres, Adolfo Javier"
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Publication Efecto de la pasteurización en el contenido microbiológico del queso costeño(2014) De Oro Torres, Adolfo Javier; Serpa Fajardo, José Gabriel; Betin Omaña, Jader AlfonsoThe objective of this study was the optimization of the Production Process of Costeño Cheese using pasteurization of raw milk, aiming at the same time, ideal physical, chemical, and organoleptic characteristics. A screening test was used to determine the significant factors in the process related to the yield. Based on these preliminary results, an experimental factorial design of 3x3x2x2 was conducted. Three levels of pasteurization (63 C 30 min, 73 15 s and 83 ° C- 1s), three sizes of curd cut (1 cm, 3 cm and 5 cm), two levels of pressing weight (6 times the weight of the cheese and I8 times the weight of the cheese) and two levels of pressing time (I hour and 3 hours) All samples were tested in duplicate.Publication Estandarización del proceso de elaboración de queso costeño a partir de la implementación y optimización de la operación de pasteurización(2014) Serpa Fajardo, José Gabriel; De Oro Torres, Adolfo Javier; Hernández Taboada, Fernando Dario; Gómez Santiz, CarlosPublication Estandarización del proceso de elaboración de queso costeño a partir de la operación pasteurización(2014) De Oro Torres, Adolfo Javier; Serpa Fajardo, José Gabriel; Ascencio Galvan, Martha LigiaPublication Optimización del proceso de elaboración de queso costeño maximizando rendimiento con las mejores características organolépticas(2014) Serpa Fajardo, José Gabriel; Pérez De La Ossa, Tulia; De Oro Torres, Adolfo JavierMilk is a complete food for the diet of human beings, thus making also the ideal medium for the growth of a variety of microorganisms, in addition to this, the presence of pathogenic microorganisms in cheese depends somehow quality and head treatment of milk. Hence the need for a cheese that while maintaining the characteristics of the original coastal cheese, comply with any microbiological criteria established by the rule, for this reason this research is based on the microbiological study of the coastal cheese made with pasteurized milk, using mainly three temperature pasteurizations with different time 63-30min, 73°-15 sec 83° -1s, with cuts of I, 3 and 5 cm, the pressing time of 1 to 3 hours and weight of the press 6 and 18 times its weight, to thus determine the most effective heat treatment in eliminating microorganisms under study such as molds and yeasts, mesophilic aerobes, total coliforms, fecal coliforms, Staphylococcus aureus and Salmonella sp, which was performed at an experimental randomized design with 3x3x2x2 factorial arrangement to study the results, concluding that from the microbiological point of view the most effective heat treatment was 83° -1sPublication Proceso óptimo de elaboración de queso costeño pasteurizado(2014) Serpa Fajardo, José Gabriel; De Oro Torres, Adolfo Javier; Hernández Ruíz-Diaz, Jorge Emilio