%0 Journal Article
%T Efecto de la adici¨®n de nisina en los par¨¢metros f¨ªsicos, qu¨ªmicos y sensoriales del queso "telita"
%A Sangronis
%A Elba
%A Garc¨ªa
%A Jes¨²s
%J Anales Venezolanos de Nutrici¨®n
%D 2007
%I Scientific Electronic Library Online
%X abstract. the use of nisin, a bacteriocin natural, is an alternative to decrease risks of cheese made with raw cow£¿s milk, to increase the shelf life of the product and therefore improving its commercialization. in this study, the effect of two concentrations (16.7 and 10.0 mg/kg of cheese) of nisin on the physical and chemical characteristics and sensorial quality of "telita" cheese, made with 3 batches of fresh milk from different sources, was evaluated. "telita" cheese without added nisin was used as control. three lots of cheeses were prepared. density, ph, acidity, proteins, fat, ash, phosphorous and calcium were determined on the raw milk. at the 24h, moisture, proteins, fat, aw, ph and sensorial quality were determined in the "telita" cheese. significant variations were observed for the different batches of milk used. the moisture of the cheese was 64%, protein 16%; fat 17%, aw 0.98 and ph 5.7. the sensorial quality of the cheese with nisin did not vary significantly respect to the control cheese. the results indicate that the addition of nisin in the concentrations assayed did not modify the composition and sensory quality of the "telita" cheese. an venez nutr 2007;20 (1): 12-16
%K fresh cheese
%K telita
%K nisin
%K bacteriocin
%K additive.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0798-07522007000100003&lng=en&nrm=iso&tlng=en