Evaluación de tres fermentos naturales para la coagulación de leche en el cantón Pedernales.

Abstract

The present research project was based on the production of fresh cheeses, by complying with one of the production processes, which is the evaluation of three natural ferments for milk coagulation. To be clear about which ferment obtained the best performance in both flavor and texture, surveys were carried out in the Pedernales canton. This research was carried out in the Pedernales canton, in an artisanal cheese factory called “Lacteous Soledispa” which is dedicated to the production and marketing of wholesale and retail dairy products. In accordance with the objective "Evaluation of three natural ferments for milk coagulation in the Pedernales canton." For this, 3 natural treatments were proposed, treatment 1 (Lemon) treatment 2 (Orange) treatment 3 (Passion fruit), where a Hedonic test was carried out to obtain the best organoleptic characteristic with a panel of untrained judges of 50 people, using a 10-point scale with phrases such as: I like it a lot, I neither like it nor dislike it, I dislike it. The results were analyzed through an ANOVA analysis of variance and a Kruskal Wallys test to determine significant differences between the treatments. Identifying that the treatment that obtained the greatest acceptability of organoleptic characteristics was treatment 1 with 41%, followed by treatment 2 with 33% and treatment 3 with 26%.