Study of the NaCl transfer during the salting process of chopped coastal cheese
Chopped coastal cheese is a fresh cheese, originated in departments of the Colombian Caribbean coast. The objective of this work was to study the transfer of NaCl during the salting process stage, in static and stirred solution when elaborating it, and finally to evaluate the physicochemical and mic...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2019
- Institución:
- Universidad Católica de Pereira
- Repositorio:
- Repositorio Institucional - RIBUC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.ucp.edu.co:10785/13407
- Acceso en línea:
- https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/338
http://hdl.handle.net/10785/13407
- Palabra clave:
- Rights
- openAccess
- License
- Derechos de autor 2019 Entre Ciencia e Ingeniería
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Study of the NaCl transfer during the salting process of chopped coastal cheeseEstudio de la transferencia de NaCl durante el salado del queso costeño picadoEstudo da transferência de NaCl durante o salgamento do queijo costenho picadoChopped coastal cheese is a fresh cheese, originated in departments of the Colombian Caribbean coast. The objective of this work was to study the transfer of NaCl during the salting process stage, in static and stirred solution when elaborating it, and finally to evaluate the physicochemical and microbiological quality properties of the end-product in each process. The NaCl content in the pieces of cheese, in both types of salting was considered in a function of analysis time Microbiological and physicochemical counts of the chopped coastal cheese, in both methods of salting are located within the ranges allowed by the NTC 750 (2009). The salting process stage occurs faster with the help of agitation, which implies lower process time, and reduction of possible enzymatic and microbial alterations in the end-product.El queso costeño picado es un producto fresco, autóctono de los departamentos de la costa caribe colombiana. El objetivo del presente trabajo fue estudiar la transferencia de NaCl en la etapa de salado, en solución estática y agitada, durante su elaboración y finalmente evaluar las propiedades fisicoquímicas y calidad microbiológica del producto final de cada proceso. El contenido de NaCl de trozos de queso en ambos tipos de salado estuvo en función de los tiempos de análisis. Los recuentos microbiológicos y fisicoquímicos del queso costeño picado de ambos métodos de salado se encuentran dentro de los rangos permitidos por la NTC 750 (2009). La etapa de salado se da de manera más rápida con ayuda de la agitación, lo cual implica menor tiempo de proceso y reducción de posibles alteraciones enzimáticas y microbianas en el producto finalO queijo costenho picado é um produto fresco, autóctone dos estados do litoral caribe- colombiano. O objetivo do presente trabalho foi estudar a transferência de NaCl na etapa do salgado, em solução estática e agitada durante sua elaboração e finalmente avaliar as propriedades físico-químicas e qualidade microbiológica do produto final de cada processo. O conteúdo de NaCl de pedaços de queijo em ambos os tipos de salgado esteve em função de tempos de analise. As contagens microbiológicas e físico-químicas do queijo costenho picado de ambos os métodos de salgado se encontram dentro dos parâmetros permitidos pela NTC 750 (2009). A etapa de salgado se dá de maneira mais rápida com ajuda da agitação, o qual implica menor tempo de processo e redução de possíveis alterações enzimáticas e microbianas no produto final.Universidad Católica de Pereira2023-08-29T03:48:54Z2023-08-29T03:48:54Z2019-06-15Artículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_2df8fbb1application/pdfhttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/338http://hdl.handle.net/10785/13407Entre ciencia e ingeniería; Vol 10 No 20 (2016); 52-56Entre Ciencia e Ingeniería; Vol. 10 Núm. 20 (2016); 52-56Entre ciencia e ingeniería; v. 10 n. 20 (2016); 52-562539-41691909-8367spahttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/338/333Derechos de autor 2019 Entre Ciencia e Ingenieríahttps://creativecommons.org/licenses/by-nc/4.0/deed.es_EShttps://creativecommons.org/licenses/by-nc/4.0/deed.es_ESinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Tirado Armesto, Diego FelipeAcevedo Correa, DiofanorMontero Castillo, Piedad Margaritaoai:repositorio.ucp.edu.co:10785/134072025-01-28T00:00:01Z |
| dc.title.none.fl_str_mv |
Study of the NaCl transfer during the salting process of chopped coastal cheese Estudio de la transferencia de NaCl durante el salado del queso costeño picado Estudo da transferência de NaCl durante o salgamento do queijo costenho picado |
| title |
Study of the NaCl transfer during the salting process of chopped coastal cheese |
| spellingShingle |
Study of the NaCl transfer during the salting process of chopped coastal cheese |
| title_short |
Study of the NaCl transfer during the salting process of chopped coastal cheese |
| title_full |
Study of the NaCl transfer during the salting process of chopped coastal cheese |
| title_fullStr |
Study of the NaCl transfer during the salting process of chopped coastal cheese |
| title_full_unstemmed |
Study of the NaCl transfer during the salting process of chopped coastal cheese |
| title_sort |
Study of the NaCl transfer during the salting process of chopped coastal cheese |
| description |
Chopped coastal cheese is a fresh cheese, originated in departments of the Colombian Caribbean coast. The objective of this work was to study the transfer of NaCl during the salting process stage, in static and stirred solution when elaborating it, and finally to evaluate the physicochemical and microbiological quality properties of the end-product in each process. The NaCl content in the pieces of cheese, in both types of salting was considered in a function of analysis time Microbiological and physicochemical counts of the chopped coastal cheese, in both methods of salting are located within the ranges allowed by the NTC 750 (2009). The salting process stage occurs faster with the help of agitation, which implies lower process time, and reduction of possible enzymatic and microbial alterations in the end-product. |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019-06-15 2023-08-29T03:48:54Z 2023-08-29T03:48:54Z |
| dc.type.none.fl_str_mv |
Artículo de revista http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/338 http://hdl.handle.net/10785/13407 |
| url |
https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/338 http://hdl.handle.net/10785/13407 |
| dc.language.none.fl_str_mv |
spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/338/333 |
| dc.rights.none.fl_str_mv |
Derechos de autor 2019 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
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Derechos de autor 2019 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES http://purl.org/coar/access_right/c_abf2 |
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openAccess |
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application/pdf |
| dc.publisher.none.fl_str_mv |
Universidad Católica de Pereira |
| publisher.none.fl_str_mv |
Universidad Católica de Pereira |
| dc.source.none.fl_str_mv |
Entre ciencia e ingeniería; Vol 10 No 20 (2016); 52-56 Entre Ciencia e Ingeniería; Vol. 10 Núm. 20 (2016); 52-56 Entre ciencia e ingeniería; v. 10 n. 20 (2016); 52-56 2539-4169 1909-8367 |
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Universidad Católica de Pereira |
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1844494665442656256 |