Resumo

MONTESDEOCA PARRAGA, Ricardo et al. Evaluación de la calidad y la eficiencia tecnológica en la producción de queso semiduro Gouda. Siembra [online]. 2020, vol.7, n.2, pp.22-31. ISSN 2477-8850.  https://doi.org/10.29166/siembra.v7i2.2123.

The quality and indicators of technological efficiency in the production of semi-hard Gouda cheese in the Sibanicú Cheese Factory are evaluated, to stablish the best operational conditions for its adequate conservation. The chemical-physical characteristics of milk, whey and cheeses are determined at the press exit and at the end of ripening. Performance, component utilization and waste are determined as indicators of technological efficiency. A sensory evaluation is performed at 20, 30 and 40 days of maturation. Milk has an acceptable chemical-physical quality due to a lower than normal content of non-fatty solids. These cheeses meet the established technological parameters, the highest qualification is reached after 30 days of ripening, obtaining good yields. The consumption rates are lower than those of Pategras cheese and the losses are equivalent to reference values.

Palavras-chave : yield; maturation; milk; chemical; physical.

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