Evolution of physicochemical parameters of quesillo Huilense, in cold storage
Abstract
This study aimed to assess the physicochemical parameters above the stability and quality in Huila fresh cheese made in traditional method and semi industrialized method, during refrigeration storage. 50 traditional Huila cheeses (250 g) made in traditional method and packaged in banana leaves were the treatment T1 and T3, 25 traditional Huila cheeses made in local industry in Neiva Colombia and vacuum packaged were the treatment T2; the samples were taken to the laboratory within an hour after acquiring, five cheeses of each treatment they were for the initial physicochemical analyses (day 0) such as moisture, water activity, pH, titratable acidity, texture and color, all the samples in the treatments T1, T2 and T3 were analyzed in 5, 10, 15 and 20 days in refrigeration storage (4°C±1). The changes in the quality parameters was in the similarly how others traditional fresh cheeses, the principals changes was in the change in superficial color from white to creamy white and a little increase in the hardness; this must not be a motive for the consumer rejection.Downloads
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