Influencia de las enzimas coagulantes de la leche sobre la composición lipídica y propiedades organolépticas de quesos semi-madurados
Resumen
Las enzimas coagulantes de la leche utilizadas en la producción de quesos semi-madurados y madurados pueden influir en los procesos metabólicos que se producen durante la maduración. Este estudio evaluó el impacto de la quimosina recombinante y enzimas microbianas en la composición lipídica y las propiedades organolépticas del Queso Paipa, un producto colombiano artesanal semi-madurado. Se evaluó el contenido de bacterias ácido lácticas en la leche y el queso Paipa, la actividad coagulante y lipolítica de las enzimas, la composición lipídica así como el perfil lipídico del producto, ácidos grasos libres totales y análisis sensorial. Los resultados indicaron una mayor lipólisis en los quesos elaborados con enzimas coagulantes microbianas, los cuales se asociaron con una mayor actividad lipolítica y una mayor percepción de sabores ácidos, rancios y jabonosos. No obstante, los panelistas prefirieron el queso preparado con quimosina recombinante, con menor lipólisis y actividad lipolítica. Independientemente del tipo de precipitante proteico que pueda utilizar en la elaboración de quesos semi-madurados y madurados, el queso Paipa presenta un alto contenido de ácidos grasos saturados y omega 3, 6 y 9; lo que da cuenta de las características organolépticas y nutricionales, que podrían impactar favorablemente su actividad comercial.
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Referencias bibliográficas
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