INVESTIGADORES
BERGAMINI Carina Viviana
congresos y reuniones científicas
Título:
Desarrollo y transferencia de tecnología para la elaboración regional de quesos de oveja
Autor/es:
MERCANTI, DIEGO J.; BERGAMINI, CARINA V.; MEDINA, ROXANA; SABBAG, NORA; ZALAZAR, CARLOS
Lugar:
Porto Alegre, Brasil
Reunión:
Congreso; 9º Congreso Panamericano de la leche; 2006
Institución organizadora:
Associação Gaúcha de Laticinistas-(AGL), EMBRAPA Gado de Leite y la Federación Panamericana de Lechería (FEPALE).
Resumen:
(Publicación del resumen y presentación en formato póster).
Argentina is not a big sheeps milk cheese producer, and there are no clearly defined manufacture
protocols, which are necessary to obtain a regular and high quality product. This work has been developed in
order to produce cheeses that could be sold all along the year from a 6-month seasonal milk production. For
such a purpose, 4 cheese-making manufactures following two different protocols were made. In the first
procedure a starter constituted only of streptococci was used (S,) while in the second one the starter comprised
both streptococci and lactobacilli (L). Microbiological populations were satisfactory, with high starter counts
and very low coliforms, yeasts and moulds levels. pH was 0.4 units lower in L cheeses, which had stronger
taste and flavour. As indicated by an opinion poll, both types of cheeses had excellent acceptabilities. Moreover,
50 per cent of the people preferred sheeps milk cheeses to a product with similar characteristics made with
cows milk. Because of the good results obtained in this work, it has been considered a transfer of technology
to a rural school of a near locality for the installation of a cheese manufacture plant within it, and the subsequent
commercialization of the product.