| Journal: | CienciaUAT |
| Database: | PERIÓDICA |
| System number: | 000376871 |
| ISSN: | 2007-7521 |
| Authors: | Rosado Zarrabal, Thelma Lucía1 Corzo González, Hipólito1 Morales Fernández, Sigfrido David1 Magdiel Velázquez, Antonio1 Méndez , Arnoldo Wong-Villarreal1 |
| Institutions: | 1Universidad Tecnológica de la Selva, División Agroalimentaria, Ocosingo, Chiapas. México |
| Year: | 2013 |
| Season: | Jul-Dic |
| Volumen: | 8 |
| Number: | 1 |
| Pages: | 06-10 |
| Country: | México |
| Language: | Español |
| Document type: | Nota breve o noticia |
| Approach: | Experimental |
| Spanish abstract | En la actualidad, los quesos crema producidos en las Regiones Costa, Selva y Norte del estado de Chiapas, son los de mayor comercialización. Estos quesos no son producidos en grandes escalas y son heterogéneos. Sin embargo, tienen buena aceptación entre los consumidores por sus características sensoriales que presentan. El propósito de este proyecto fue la caracterización de los quesos étnicos de Chiapas mediante análisis fisicoquímicos para verificar que éstos cumplieran con las normas NMX-F-092-1970 y NOM-243-SSA1-2010. Se llevó a cabo una recolección de muestras de queso crema que se elaboran en las diferentes regiones del Estado de Chiapas, se realizaron pruebas fisicoquímicas: pH, humedad, sólidos totales, grasa, proteína y cenizas, y se compararon con las normas. Los resultados indicaron que, a excepción del pH, los quesos tipo crema |
| English abstract | Nowadays, cream cheeses made in the Costa, Selva and Norte Regions of the State of Chiapas are the best selling cheeses. These cheeses are not produced on a large scale and they are heterogeneous. However, they are well accepted among consumers for their sensory characteristics. The purpose of this project was to characterize the ethnic cheeses from Chiapas by physicochemical analysis to verify if the characteristics were within the limits of the NMX-F-092-1970 and NOM-243- SSA1-2010 norms. Samples of cream cheese produced in different regions of Chiapas were compiled and analyzed to characterize pH, content moisture, total solids, lipid, protein and ashes content. Then, they were compared with the norms. Results indicated that, except pH, the cream cheese from Costa, Selva and Norte Regions in the State of Chiapas complied with the Mexican Officials Norms, and Costa Region cream cheese was high in ash (4.49 %) .However, in relation to fat, solids, moisture and proteins contents, they were equal in the three regions and are therefore cheeses with desirable nutrient value |
| Disciplines: | Química |
| Keyword: | Bioquímica, Fisicoquímica y química teórica, Química de alimentos, Queso crema, pH, Humedad, Lípidos, Proteínas |
| Keyword: | Chemistry, Biochemistry, Food chemistry, Physical and theoretical chemistry, Cream cheese, pH, Humidity, Lipids, Proteins |
| Full text: | Texto completo (Ver PDF) |
