Obtaining artisanal liquid rennetfor import substitution in the combined dairy of Palma

  • José Ramón Guerrero-Haber 1Departamento de Ingeniería Química. Facultad de Ingeniería Química y Agronomía, Universidad de Oriente, Santiago de Cuba, Cuba https://orcid.org/0000-0003-4896-6317
  • Giselle Giralt-Ortega Departamento de Ingeniería Química. Facultad de Ingeniería Química y Agronomía, Universidad de Oriente, Santiago de Cuba, Cuba https://orcid.org/0000-0003-1131-2280
  • Sorelis Aguilera-Arzuaga Instituto Politécnico Agroindustrial “Andrés Valdés Fuentes”, Santiago de Cuba, Cuba https://orcid.org/0000-0002-3287-7988
  • Kirenia García-Márquez Combinado Lácteo Palma Soriano, Santiago de Cuba, Cuba https://orcid.org/0000-0002-2931-4471
Keywords: cheese, rennet, cow's milk.

Abstract

Artisanal liquid rennet can be obtained from beef curdling, salt and cheese whey. The cow's milk used in the rennet strength method was characterized in terms of dry extract content, humidity, pH, density and fat; obtaining mean values of 12,5%; 87,5%; 6.6; 1,029 g/mL and 3,6 g/mL; respectively. The most appropriate dose of rennet for making white cheese is 0,8 mL per liter of milk. The cost for its preparation is 2,05 CUP per liter, which allows substituting imports and making different types of cheeses from a national product.

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Published
2023-06-23
How to Cite
Guerrero-Haber, J. R., Giralt-Ortega, G., Aguilera-Arzuaga, S., & García-Márquez, K. (2023). Obtaining artisanal liquid rennetfor import substitution in the combined dairy of Palma. Chemical Technology, 43(2), 275-289. Retrieved from https://tecnologiaquimica.uo.edu.cu/index.php/tq/article/view/5343
Issue
Vol 43 No 2 (2023)
Section
Artículos

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