EFFECT OF THE BACTERIA PSEUDOMONAS FLUORESCENS IN MILK, ON THE SENSORY CHARACTERISTICS OF COLOMBIAN CHEESE “DOUBLE CREAM”
The achievement of this work was to observe which is the effect of the presence of psychotropic microorganisms in the milk, on the sensory characteristics of the Colombian cheese “doble crema”. To perform this, the milk was inoculated with a culture of Pseudomonas fluorescens, at a level of 108 units of colony former per milliliter (ucf/ml). The milk was refrigerated at 4 °C by six days, then it was pasteurized and finally the cheese was made. Portions of cheese were made each 10 days, to obtain seven experimental times. Each portion was determined its sensory shell life. The results of the sensory tests were analyzed by the program S-PLUS, a program of survival statistics applied to the sensory shell life of food. It could be determined that the time of sensory shelf life for the double cream cheese, made with milk at those conditions and stored at 4 °C, is about 30 days, lowering in about 50% in relation to the control.
| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad Nacional de Colombia - Sede Bogotá - Facultad de Medicina Veterinaria y de Zootecnia
2007
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| Online Access: | https://revistas.unal.edu.co/index.php/remevez/article/view/10697 |
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