ELABORACIÓN DE QUESITO ANTIOQUEÑO REDUCIDO EN SODIO Y ADICIONADO CON Bifidobacterium lactis

• Main Authors: EDINSON ELIÉCER BEJARANO TORO, JOSÉ URIELSEPÚlVEDA VAlENCIA, GUILLERMO CORREA LONDOÑO
• Format: Article
• Language: Spanish
• Published: Universidad del Cauca 2017-06-01
• Series: Biotecnología en el Sector Agropecuario y Agroindustrial
• Subjects: Substitution; Sodium chloride; Potassium chloride; Probiotics; Fresh cheese
• Online Access: http://revistabiotecnologia.unicauca.edu.co/revista/index.php/biotecnologia/article/view/532/393

The quesito antioqueño (QA), fresh, soft, milled and salty cheese, without added bacteria. This cheese contains 2,1% of sodium chloride. Were supplemented with Bifidobacterium lactis (bb12) and It was salty with NaCl (Q1) and some mixtures of NaCl/KCl (3:1 (Q2)) and 1:1 (Q3), w/w), to reduce the sodium content and give probiotic characteristics. There were no significant differences between treatments (Q1, Q2 and Q3) (P>0,05) in some compositional (moisture, MG/MS, total protein, ash, acidity), chemical (pH) and physical (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience) characteristics. A significant difference was observed by storage time in moisture, pH, protein content and acidity (P<0,05). With respect to Na and K content, there was a significant differences between treatments (P<0,05) but was not in the Ca content. In Q2 the Na level was decreased 24,2% and K increased 143% in average; in Q3 the Na level was decreased 48,3% and K increased 311%. The processed QA with 50% of Na substitution maintains the traditional compositional a physicochemical characteristics, therefore, according to this investigation results, can be performed this substitution and it is an excellent matrix to include probiotics in the people diet.