Study of obtaining dehydrated Manaba Chonero Cheese, and its application in cooking

Abstract

Manaba Chonero`s cheese is one of the most consumed products by Ecuadorians, it is used in preparations such as soups or locros, sandwiches, wrapped fillings, in accompaniment of pasta, rice or tubers, as a complement to stews, among others, making it adaptable to new preparations. The main objective of this article is to increase the shelf life of this type of cheese, applying two preservation techniques. Since the product only has a pantry life of 4 days from its elaboration, even keeping it refrigerated, in this way the product is subjected to dehydration and vacuum packaging, the artisanal elaboration process is first investigated, the formulations with the rennet variable, after this process an acceptance test is carried out on 30 people, between semi-experts and non-experts. Once the selected sample is obtained, it is carried out to carry out physical, chemical and microbiological analysis to contrast with the requirements of NTE INEN 2604: General Standard for Ripe Cheeses, confirming that the product meets the parameters established by the standard. Finally the cheese is applied in drink, dessert, starter and main course, obtaining a high percentage of acceptance in the culinary proposal.