Optimización del proceso de elaboración de queso semicurado de mezcla a partir de concentrados de ultrafiltración

Abstract

An optimisation of the ultrafiltration process and cheese making from milk concentrate, pre-liquid cheese, was made in order to obtain a semi-hard mixed milk cheese. By using the Plackett-Burmann experiment design, curd cutting size and starter concentration were identified as meaningful variables which maximise yield and sensorial quality. These properties were studied in detail by factorial design to establish their highest values. In order to reach the final cheese pH, the acidification in press versus press time and starter premature time were studied by response surface methodology. The obtained cheese was compared to the traditional one, offering savings in ingredients, an increase in yield and production capacity, with the possibility of continuous elaboration. The ultrafiltered cheese was found to be more soluble and adherent, but lower in elasticity and cohesiveness, maintaining an equilibrated odor and flavor comparable to the traditional ones.