Elaboración de un queso tipo cotija con base en una mezcla de leche y garbanzo (Cicer arietinum L) / Elaboration of cheese

RESUMO

The objetive of this work was to elaborate cotija type cheese prepared with whole milk and chickpea (Cicer arietinum L.), inoculated with S. Thermophilus and to compare its physicochemical, microbiological and sensorial characteristics with a commercial cheese. Two mixture were selected 7030 and 8020 (whole milkchickpea paste). Both mixture were ground, pasteurized and inoculated with. S. Thermophilus, to develop taste and aroma. Two rennet concentrations (110,000 and 210,000), lactic acid and 50 per cent CaCl2 solution were used in both products. Results showed that cheese made with 7030 mixture and 110,000 rennet concentration gave a weak curde and 12 per cent of total solids were lost; in the same way as 7030 mixture and 210,000 rennet concentration. Nevertheless, cheese made with 8020 mixture and 10,000 or 210,000 rennet concentration showed hard consistency of its curd. Addition of 10 per cent sodium chloride solution to he 8020 mixture cheese, made better whey drain, and a cotija type cheese with similar sensory characteristics as a whole milk cheese, was obtained. Chemical and physical analysis of the extended cotija type cheese showed 14.3 +/- 0.42 and 15.5 +/- 0.21 g/100 g of protein and lipid content respectively. Microbiologically, the extended cotija type cheese is pathogenic microorganisms free for human consumption. Sensory evaluation of the chickpea extended cheese showed a 80 per cent acceptance while the acceptance of the whole milk commercial cheese was 90 per cent.