Elaboration of an Artisan Cheddar Type Cheese - Moreno, Estela Fátima
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This work consisted in the elaboration of an "Artisanal Cheddar Cheese with the addition of natural achiote coloring" where the main and fundamental material is cow's milk. In the process of making the cheese, natural vegetable coloring extracted from seeds of the plant species called Bixa orellana L., "Achiote", was added to the curd. In the province of Jujuy, achiote is an ornamental plant and in some cases the product from grinding the red-colored seeds is mixed with paprika or not for use as a colorant, which gives a yellow-reddish coloration (Aristizábal, 2017; Ponce, 2018). Taking into…mehr

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Produktbeschreibung
This work consisted in the elaboration of an "Artisanal Cheddar Cheese with the addition of natural achiote coloring" where the main and fundamental material is cow's milk. In the process of making the cheese, natural vegetable coloring extracted from seeds of the plant species called Bixa orellana L., "Achiote", was added to the curd. In the province of Jujuy, achiote is an ornamental plant and in some cases the product from grinding the red-colored seeds is mixed with paprika or not for use as a colorant, which gives a yellow-reddish coloration (Aristizábal, 2017; Ponce, 2018). Taking into account that this plant resource is available in San Pedro de Jujuy, the elaboration of a Cheddar-type cheese colored with annatto is proposed.
Autorenporträt
Estela Fátima Moreno, Université nationale de Jujuy, Faculté des sciences agricoles.