Morales de León Josefina C, Cassis Nosthas Ma Lorena, García Beltrán Luis Gabriel
Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán (INCMNSZ), México, D.F.
Arch Latinoam Nutr. 2003 Jun;53(2):202-8.
The objective [corrected] of this work was to elaborate "cotija" type cheese prepared with whole milk and chickpea (Cicer arietinum L.), inoculated with S. Thermophilus and to compare its physicochemical, microbiological and sensorial characteristics with a commercial cheese. Two mixture were selected 70:30 and 80:20 (whole milk:chickpea paste). Both mixture were ground, pasteurized and inoculated with. S. Thermophilus, to develop taste and aroma. Two rennet concentrations (1:10,000 and 2:10,000), lactic acid and 50% CaCl2 solution were used in both products. Results showed that cheese made with 70:30 mixture and 1:10,000 rennet concentration gave a weak curde and 12% of total solids were lost; in the same way as 70:30 mixture and 2:10,000 rennet concentration. Nevertheless, cheese made with 80:20 mixture and 10,000 or 2:10,000 rennet concentration showed hard consistency of its curd. Addition of 10% sodium chloride solution to he 80:20 mixture cheese, made better whey drain, and a "cotija" type cheese with similar sensory characteristics as a whole milk cheese, was obtained. Chemical and physical analysis of the extended "cotija" type cheese showed 14.3 +/- 0.42 and 15.5 +/- 0.21 g/100 g of protein and lipid content respectively. Microbiologically, the extended "cotija" type cheese is pathogenic microorganisms free for human consumption. Sensory evaluation of the chickpea "extended" cheese showed a 80% acceptance while the acceptance of the whole milk commercial cheese was 90%.
本研究的目的是制作一种用全脂牛奶和鹰嘴豆（Cicer arietinum L.）制备、接种嗜热链球菌的“科蒂亚”型奶酪，并将其理化、微生物和感官特性与市售奶酪进行比较。选择了两种比例的混合物，即70:30和80:20（全脂牛奶:鹰嘴豆泥）。将两种混合物研磨、巴氏杀菌并接种嗜热链球菌，以产生风味和香气。两种产品都使用了两种凝乳酶浓度（1:10000和2:10000）、乳酸和50%氯化钙溶液。结果表明，用70:30混合物和1:10000凝乳酶浓度制作的奶酪凝乳较弱，总固形物损失了12%；70:30混合物和2:10000凝乳酶浓度的情况也是如此。然而，用80:20混合物和1:10000或2:10000凝乳酶浓度制作的奶酪凝乳质地坚硬。向80:20混合物奶酪中添加10%氯化钠溶液，能更好地排出乳清，并获得了一种感官特性与全脂牛奶奶酪相似的“科蒂亚”型奶酪。对这种改良后的“科蒂亚”型奶酪进行化学和物理分析，结果显示蛋白质和脂质含量分别为14.3±0.42和15.5±0.21 g/100 g。从微生物学角度来看，改良后的“科蒂亚”型奶酪不含对人体有害的致病微生物。对鹰嘴豆“改良”奶酪的感官评价显示，其接受度为80%，而市售全脂牛奶奶酪的接受度为90%。
