Elaboración de un queso procesado tipo untable obtenido a partir de queso costeño.

This research aimed to evaluate a spreadable processed cheese obtained from costeño cheese (fresh cheese), through its physicochemical, microbiological and sensory characteristics and shelf life. A completely randomized experimental design was used, the data were processed by Analysis of variance and Tukey test. The experiments were in triplicate using mixtures of costeño cheese (fresh and aged) with different percentages (40, 50 and 60%) and different aging times of the costeño cheese (15 and 30 days). The moisture, protein, and acidity content and pH obtained in the cheeses were similar to other melted cheeses, the fat content and the salt being higher and lower, respectively. The microbiological characteristics are within thiose established for this cheese. The processed cheese with greater sensory acceptance was composed of 40% of costeño cheese aged for 15 days and 60% of fresh costeño cheese, while the shelf life was approximately 23 days. [ABSTRACT FROM AUTHOR]