ResumenEl objetivo fue obtener un queso fresco enriquecido con aceite de soya, con aceptabilidad sensorial y rico en grasas poliinsaturadas, principalmente los ácidos grasos esenciales linoleico y linolénico. Como materias primas se utilizó: leche fresca descremada de vacas de raza Holstein y aceite de soya. El contenido de ácidos grasos poliinsaturados, que contiene el queso fresco elaborado con leche entera se elevó de 5,01% a 54,83% al elaborarlo con leche descremada enriquecida con 2% de aceite de soya. Se evalúo las propiedades sensoriales del queso fresco enriquecido correspondiendo una formulación óptima con: sal 14g/L y aceite 2%; obteniéndose valores de: Sabor 8,870, Textura 8,237 y Apariencia 9,013 sobre un máximo de 10,0 unidades. La vida útil del queso fresco enriquecido con aceite de soya fue de 23 días. Se concluye que es factible la producción del queso fresco enriquecido con ácidos grasos poliinsaturados y se recomienda su fabricación. Palabras Clave: Queso Fresco, Aceite de Soya, Ácidos Grasos Esenciales, Evaluación Sensorial, Vida Útil. Abstract The objective was to obtain a fresh cheese enriched with soja oil, with sensorial acceptability and rich in polyunsaturated fats, mainly the essential fatty acids linoleic and linolenic. Skimmed fresh milk from Holstein cows and soja oil were used as raw materials. The content of polyunsaturated fatty acids inside of the fresh cheese elaborated with whole milk increased from 5,01% to 54,83% when elaborating it with skimmed milk enriched with 2% of soja oil. Sensorial properties of enriched fresh cheese were evaluated corresponding the best formulation with: salt 14g/L and oil 2%; obtaining values of: Flavor 8,870, Texture 8,237 and Appearance 9,013 over a maximum of 10,0 units. The shelf life of the fresh cheese enriched with soja oil was 23 days. We conclude that it is feasible the production of fresh cheese enriched with polyunsaturated fatty acids and its production is recommended.
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