Evaluación de las características fisicoquímicas de queso fresco para determinar su grado de inocuidad y aceptación.

Abstract

Obtaining milk in Ecuador is highly exploited by companies in the elaboration of dairy derivatives that is reflected in the production of fresh cheese, for which to obtain a quality product it must be governed by standardized norms and the use of (GMP), (POES), (HACCP). For companies to offer products in optimal conditions, it is necessary to have a rigorous operation and implementation of methods and techniques in all stages of the process since the quality of the final product could be affected For this research, the reader will be offered a modern perspective of a study of the physical-chemical parameters that must be met to determine the safety and acceptability of the finished product "Queso Fresco" through the INEN 1528: 2012 STANDARD. For this, it is essential to apply methods and techniques that allow obtaining relevant and clear data and the proper use of (GMP) (POES) (HACCP), through these guidelines described by the Ecuadorian Technical regulations to obtain a product suitable for consumption human. In the quality parameters, two physicochemical properties were considered, such as humidity and pH in a fresh cheese, the tests were carried out by triplicate and to later obtain the results, statistical analysis was carried out, using quality control tools called graphs of means and ranges. Said results obtained were based on the Current Standard IN EN 1528: 2012. In which it was concluded that these results are within the provisions of the standard.