PHYSICOCHEMICAL QUALITY AND FATTY ACID PROFILE OF TRADITIONAL COLOMBIA (COSTEÑO CHEESE) CHEESSE ADDED WITH LACTIC AND MICROBIONIC RENNET

Abstract

This   article  is   developed   with  the   aim   of  characterizing physicochemically  and  analyzing  the  fatty  acid  profile  of Costeñocheese. Methodologically, this was an experimental study, which analyzed physicochemical variables such as pH, acidity, protein content, fat, moisture, total solids, water activity and  ash,and  performed  a  fatty  acid  analysis  through  gas chromatography   (GC). The   analysis   showed   significant differences  (P<0.05)  respectingto  the  variables  acidity,  pH, moisture, total solids, ash, water activity, intensity of acidic and bitter taste, in firmness and grainy texture; while the variables protein,   fat   and   salty   flavor   intensity   had   no   significant differences  (P>0.05). Nine  (9)  fatty  acids  per  CG  can  be identified; the fatty acid profile indicates that palmitic acid is the most   abundant   and   was   the   only   one   with   significant differences(P<0,05); Appreciable levels of oleic acid, linoleic acid and linolenic acid were also found. It is concluded that the process  of  physicochemical  characterizationand  fatty  acid analysis allows a better recognition of the composition of milk-derived foods such as Costeño chees