Calidad bromatológica y estabilidad de queso fresco elaborados artesanalmente en la provincia el oro.

Abstract

It can be seen that many companies, microenterprises, large or small livestock associations are not carrying out adequately the use of indicators to assess the bromatological quality and duration of the cheeses. The objective of this work is to evaluate the bromatological quality and stability of fresh artisan cheeses through bibliographic review to verify compliance with the INEN 1528 norm so that they are suitable for those who consume it. The method used was the deductive logic that leads us to research by review of scientific articles. Based on the analysis result of the products sold by the companies “Queso fresco Daucay” and “El Palteñito” located in the province of El Oro, a comparison was made with the Ecuadorian standards. These products comply with bromatological indicators such as humidity (63,6%); fat in wet extract (14,0%); fat in dry extract (38,1%); in the Daucay microenterprise. However, the two mentioned companies do not comply with the microbiological requirements, such as Staphylococcus Aureus (>102); Enterobacteriaceae (>1x103); Escherichia Coli (full field); Staphylococcus aureus (full field); Salmonella (positive). It can be concluded that the production of these, contain a high level of microbial contamination, and its stability is not adequate because they do not pasteurize the milk, for that reason and many factors, among them: carelessness of the producers-conformism of the consumers, which indicates that these products are not suitable for human consumption