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Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2011, Number 3

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Rev Salud Publica Nutr 2011; 12 (3)

Estudio de vida útil del queso asadero

Carrillo-Inungaray ML, Mondragón-Hernández FM

Language: Spanish
References: 20
Page:
PDF size: 124.20 Kb.


ABSTRACT

The aim of this project was to determine the shelf life of the cheese which is produced in Northeast Mexico. Twenty units of cheese were taken and stored at different temperatures. Ten cheeses were stored at 10°C and ten other cheeses stayed at the prevailing room temperature during the period of commercialization of the product. The analysis of the samples was made in two periods: one of them when the temperature was in a range of 20 °C and the other one at temperature ranging of 30 °C. Each third day, each stored cheeses and one recent elaborated were fractionated and were done in duplicate microbiological analysis and sensorial evaluation of each sample until the final of its shelf life. Moulds and yeasts, coliforms, Salmonella spp. and Staphylococcus aureus, were accounted according to the NOM-111-SSA1-1994, NOM-112-SSA1-1994, NOM-114-SSA1-1994 y NOM-115-SSA1-1994, respectively. Appearance, aroma and flavor were also evaluated through the application of triangular tests to a panel of untrained judges. In order to establish the composition of the food, bromatological and physicochemical analysis were also done. On the basis of the characteristics of the food and the results obtained in the different types of analysis, a shelf life of nine days for the cheese stored at 10 °C, five days for the cheese stored at 20 °C, and of three days for the cheese stored at 30 °C was established.


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