Queso de leche de alpaca: una nueva alternativa

Abstract

El trabajo tuvo como objetivo evaluar la posibilidad de elaborar queso a partir de leche de alpaca. Se determinaron las propiedades fisicoquímicas de la leche, así como el rendimiento, composición química y características sensoriales del queso. La leche se obtuvo por ordeño manual de alpacas madres en inicio de lactación con crías en pie, apartadas 12 horas antes del ordeño. En la leche se analizó la densidad, acidez Dornic, grasa Gerber, y se estimaron los sólidos totales y no grasos de la leche. La composición química del queso se determinó por métodos oficiales de la AOAC, y las características sensoriales del queso a través de la prueba hedónica en escala de 1 a 4 con 100 panelistas. La leche fresca presentó una densidad de 1.0469 ± 0.0025, acidez 16.92 ± 1.74 °D, grasa 4.12 ± 0.08%, proteína 6.34 ± 0.41%, sólidos totales 16.84 ± 0.70%, sólidos no grasos 12.72 ± 0.63% y un rendimiento quesero de 21.6 ± 1.9%. La composición química del queso fue humedad 46.5%, ceniza 18.9%, proteína 41.8%, grasa 24.4% (en materia seca). El queso resultó un producto magro, de textura dura y agradable al consumo.

Functional and Genomic Characterization of Ligilactobacillus salivarius TUCO-L2 Isolated From Lama glama Milk: A Promising Immunobiotic Strain to Combat Infections

“…It is estimated that there are approximately 5 million llamas in South America (FAOSTAT, 2019). Andean native communities mainly use llamas as pack animals, for meat production, and, to a lesser extent, for production of fiber and milk (Pérez et al, 2000;Larico et al, 2018). Llama meat has been characterized and was shown to be rich in iron and zinc (Polidori et al, 2007) and contain low fat and cholesterol compared with those in the meat of other livestock species (Cristofanelli et al, 2004).…”

“…Llama meat has been characterized and was shown to be rich in iron and zinc (Polidori et al, 2007) and contain low fat and cholesterol compared with those in the meat of other livestock species (Cristofanelli et al, 2004). On the other hand, although milk yield in llamas is very low compared with that in dairy cows, llama milk has higher levels of protein, fat, and lactose than those in the cow milk; these properties suggest that llama milk can be used to develop new dairy products (Larico et al, 2018;Zarrin et al, 2020). These characteristics of llama milk suggest that it can be used as an alternative to cow milk; however, there are no in-depth studies on the biotechnological and functional potential of llama milk.…”

Camelids: new players in the international animal production context

“…Milk yields in SAC are very low compared with dairy cows (Larico- Medina et al 2018). However, milk from SAC contains higher protein, fat, and lactose levels than cow milk, which makes this type of milk very interesting for dairy products manufacturing.…”