Evaluation of the physicochemical properties of dehydratedartisanal cheese during storage

• C.J. Calis-Pérez ^[1] ; A. Dominguez-Niño ^[1] ; G.R. Urrea-Gacía ^[1] ; G. Luna-Solano ^[1]
  1. [1] Instituto Tecnologico de Orizaba

     Instituto Tecnologico de Orizaba

     México

     
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 911
• Idioma: inglés
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• Resumen

  • Artisanal fresh cheese is a type of cheese from Hispanic origin and one of themost consumed; however, its shelf life is short due to of its pH is close toneutrality, high aw and low salt content. The fluidized bed drying was employedas an efficient alternative to fresh cheese; however, in order to achieve thedesired shelf life in a product, it is necessary to study different packaging andstorage conditions that will depend on the specific characteristics of theproduct. A design of factorial experiments 23 was adopted, the storage studywas carried out for 90 days, studying two qualitative variables: type ofpackaging and type of atmosphere in the packaging, and one quantitativevariable: drying temperature.