Queso cottage elaborado con cultivo láctico Redi-Set y DVS, usando crema láctea homogeneizada y sin homogeneizar / Cottage cheese manufactured with Redi-Set and DVS, using homogenized and non-homogenized dairy cream

RESUMEN

Se comparó Cottage, queso fresco (4g de materia grasa/100g de queso), elaborado con cultivos Redi-Set (semidirecto) y DVS (directo), con agregado de crema homogeneizada y sin homogeneizar, para verificar la factibilidad de su producción. Los tratamientos fueron Cottage con cultivo Redi Set con crema homogeneizada (CH) y sin homogeneizar (CSH); Cottage con cultivo DVS con CH y CSH. En el proceso se encontró que el uso de Redi-Set y DVS producen distintos perfiles de acidificación hasta el segundo calentamiento, luego los pH se asemejan con diferencias de sólo 0,02 unidades en la cuajada final, aunque el DVS tomó cerca de 50 por ciento más de tiempo en alcanzar el pH final. Los contenidos de humedad (79.00-79.95g/100g), calcio (94.9-97mg/100g), materia grasa (4.13-4.37g/100g) y pH (4.71-4.73), así como los atributos sensoriales no presentaron diferencias significativas entre los cuatro tratamientos, tampoco hubo diferencias en el rendimiento práctico del Cottage natural y crema, cuyos promedios fueron de 16,62 (+/-1,14) y 19,47 (+/-1,37) kg/100 kg de leche, respectivamente.

ABSTRACT

Cottage cream, fresh cheese (4g fat matter/100g cheese) made with Redi-Set and DVS culture plus homogenized and non homogenised cream was compared to check the feasibility of its production. The treatments were Cottage cheese made using Redi-Set culture plus homogenized cream (CH) and without homogenizing (CSH); Cottage cheese elaborated with DVS and with CH and CSH. The process showed that when using Redi-Set and DVS different acidification profiles are produced up to the second heating. Later pHs became similar with only 0.02 units difference in drained curds, despite the fact that DVS took longer (50 percent more time) to reach the final pH. The sensory attributes, contents of moisture (79.00 - 79.95g/100g), calcium (94.9 - 97mg/100g), fat (4.13 - 4.37g/100g) and pH (4.71 - 4.73), did not show significant differences neither in the four studied treatments nor in the practical yield of natural cottage and cream, whose averages were 16,62 (+/-1,14) and 19,47(+/-1,37) kg/100 kg of milk, respectively. In conclusion it is feasible to produce a typical cottage cheese using any of the 4 protocols reported in this study.