“Evaluación del rendimiento y tiempo de cuajada de tres coagulantes lácteos en queso de soya”

Ortíz Sosa, Sindy Fernanda Waleska (2018) “Evaluación del rendimiento y tiempo de cuajada de tres coagulantes lácteos en queso de soya”. Other thesis, USAC.

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Abstract

ABSTRACT The research based on the evaluation of three dairy coagulants in soy cheese was carried out in two phases, the first phase consisted in the standardization of the process of making soy milk which would be used to evaluate yields and curd time in mass of soybean, which corresponded to the second phase of the investigation. In the case of the standardization of the process of making soy milk, three soybean ratios were taken into account: water (1: 5, 1: 6 and 1: 7) that were evaluated by a pilot sensory test in which twenty-eight participated panelists, carried out in the Sensorial Evaluation Laboratory of the Food Engineering Course, of the University Center of the South West. It was determined in this way that as regards the sensory characteristics of color, odor and appearance, there was no significant difference between the mentioned relationships, however as regards the sensory characteristic of the flavor, there was a significant difference between the relationships, so that he proceeded to perform a test of Tukey between means, where it was determined that the most accepted relationship, with an average that corresponds to the hedonic scale of "I like moderately", was the ratio 1: 7, therefore, the procedure for making soy milk with this ratio. The evaluation of the mass yield and time of soybean curd was carried out using three types of milk coagulants (lyophilized enzyme, citric acid and acetic acid), by means of five treatments or concentrations of said coagulants. Four repetitions were performed per treatment, which were analyzed by the experimental random block method with a significance level of 0.05 for a 95% probability. In this way, it was possible to determine that the treatments E1 with citric acid and E2 with acetic acid presented the best mass yields of soybean curd; however, by means of the analysis of variance it was found that there is no significant difference between treatments by what can be said that the same results are obtained when using them.

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