Browsing by Author "Restrepo Molina, Diego Alonso"

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    Evaluación de la caseína presente en la leche de vaca valorando el contenido de algunos aminoácidos y su rendimiento en la elaboración de queso fresco
    (2013) Bustamante Córdoba, Laura Marcela; Sepúlveda Valencia, José Uriel; Restrepo Molina, Diego Alonso
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    Evaluation of cow´s milk casein, appraising the amino acids contents and its performance in cheese making
    (2013) Bustamante Córdoba, Laura Marcela; Sepúlveda Valencia, José Uriel; Restrepo Molina, Diego Alonso
    This research was conducted in the National University Milk plant when for 10 weeks (five of summer and five of winter) were sampled fresh raw milk from Holstein Cattle and made fresh cheese by enzymatic coagulation. Percentages of cheese yield were calculated for both stations, and this physicochemical characteristics and nutritional quality as % of protein, % of Total Casein, essential amino acids: Leucine, Isoleucine, Phenylalanine, Methionine and Tryptophan, among others. Statistical analyzes such as the % of Casein and Ash, nonfat milk solids yielded a confidence interval ranging between 8.3% and 8.7% with an α = 0.05) to comply with Colombian law, however identified periods with atypical results, especially to present the transition between winter and summer (7.89% of SNGL). The average yield obtained are significantly greater when compared to those reported by several authors, while those found for the other parameters studied had similar results to those proposed in the literature. The evaluation and determination of high nutritional factors in food as the percentage of protein and essential amino acid profile (which when compared with the literature show closer values) can improve the payment system for milk quality apply to the national territory basis in the initially proposed by Fedegan and the Republic of Colombia Ministry of Agriculture (2012)
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    Publication
    Quality assessment of cow's milk and its performance in fresh cheese
    (2013) Bustamante Córdoba, Laura Marcela; Sepúlveda Valencia, José Uriel; Restrepo Molina, Diego Alonso
    The present research was conducted in the laboratory of dairy products from the Universidad Nacional de Colombia, Sede Medellín, for 10 weeks (5 corresponding to summer and 5 for winter) took samples of raw milk (fresh) of Holstein cattle. After that was making one of the main dairy products: cheese farmer by enzymatic coagulation, performance percentages with statistical analyzes (with a confidence level of 95%) allowed to differentiate between the two stations, tending to take higher values in summer (15.4% against 15.1% of yield in winter), the average yield obtained are significantly greater with to those reported by several authors. Standardized methods were used by the AOAC and the NTC and performed a design of experiments and ANOVA for analysis of results