Elaboración de Queso de Capas Utilizando como Agente de Cuajo, una Mezcla de Renina y Extracto de Bromelina del Epicarpio de la Piña Variedad Cayena Lisa (Ananas comosus)

Domínguez Díaz, Diana Lucía (2023) Elaboración de Queso de Capas Utilizando como Agente de Cuajo, una Mezcla de Renina y Extracto de Bromelina del Epicarpio de la Piña Variedad Cayena Lisa (Ananas comosus). ["eprint_fieldopt_thesis_type_engd" not defined] thesis, USAC.

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Abstract

This research is about layered cheese, it was made using a mixture of coagulant from renin and bromelain, extracted from the epicarp of Cayena lisa pineapple variety (Ananas comosus). Six pineapples were processed to get the bromelain enzyme extract, it was using the experimental method by precipitation (Ketnawa, 2011); an average of 93.67 ml of bromelain extract was obtained from 2.27 kg of fruit epicarp. Formulations of coagulant mixture were determined (renin and bromelain extract), it was having the ability to coagulate casein to obtain layered cheese, using standardized cow's milk. The result of the experimental phase, shown that the sample 2, which contains 0.25 ml of renin and 0.75 ml of bromelain extract, had the best practical performance with 17.21%; and the sample 5, which contains 1.0 ml of bromelain extract only, was the second with the best practical performance of 14.20%, compared with the theoretical performance of 42.30%.

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