<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2224-6185</journal-id>
<journal-title><![CDATA[Tecnología Química]]></journal-title>
<abbrev-journal-title><![CDATA[RTQ]]></abbrev-journal-title>
<issn>2224-6185</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-61852020000100106</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Eficiencia tecnológica del queso tipo Lunch en relación con el momento de corte de la cuajada]]></article-title>
<article-title xml:lang="en"><![CDATA[Technological efficiency of the Lunch type cheese in relation with the curd cutting moment]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández Monzón]]></surname>
<given-names><![CDATA[Aldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vega Robaina]]></surname>
<given-names><![CDATA[Yunaisi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz Abreu]]></surname>
<given-names><![CDATA[Julio A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de La Habana Instituto de Farmacia y Alimentos ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de La Habana Facultad de Turismo ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<volume>40</volume>
<numero>1</numero>
<fpage>106</fpage>
<lpage>117</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-61852020000100106&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-61852020000100106&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-61852020000100106&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En la práctica quesera actual, la decisión del momento de corte de la cuajada se realiza aún a partir de criterios empíricos del maestro quesero, implicando falta de estandarización en el control y bajos indicadores de eficiencia tecnológica. El método instrumental con el penetrómetro portátil de ángulo plano, permite decidir el corte de la cuajada en el momento óptimo. Fue objetivo de este trabajo evaluar la eficiencia tecnológica de producción del queso tipo Lunch en relación con la firmeza de la cuajada al momento de corte, decidido de forma empírica e instrumental óptima. Para esto se analizaron producciones industriales con volúmenes de leche de 3 500 L, a la que se determinaron los indicadores fundamentales (tiempo de reducción del azul de metileno, densidad, sólidos totales y grasa); a los quesos obtenidos se le determinó la masa, sólidos totales, grasa y se calcularon los indicadores de eficiencia tecnológica: rendimiento quesero, aprovechamientos de sólidos totales y grasa. Como resultado se obtuvo que en los quesos cuyo corte de la cuajada se decidió de forma empírica, el rendimiento medio fue 9,29 %, el aprovechamiento de sólidos totales 41,5 % y el de grasa 68,6 %; mientras los quesos cuando el corte de la cuajada se realizó a la firmeza óptima, tuvieron rendimientos del 10,69 % y aprovechamientos de hasta 45,0 y 81,4 % respectivamente. Se comprobó que la utilización del método instrumental al decidir el corte de la cuajada con firmeza óptima mejora los indicadores de eficiencia tecnológica, con efecto económico favorable.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT In the cheese-making practice the decision of the curd cutting moment is still done according to the cheese-maker's empiric criteria, which involves a lack of process control standardization and low technological efficiency indicators. The instrumental method, with the portable plane angle penetrometer, allows deciding the optimal curd cutting moment. This work´s objective was to evaluate the technological efficiency in the Lunch type cheese production in relation to the curd firmness at the cutting moment, decided by the empiric way or instrumentally at the optimum. In this research several industrial productions (with 3 500 L of processed milk) were analyzed, determining in milk its fundamental quality indicators (total solids and fat content, density and the test of &#8220;metilen blue reduction time&#8221;). To the obtained cheeses were determined the total solids and fat content, as well as the mass or weight; the technological efficiency indicators (cheese yield and recovering of milk fat and total solids) were calculated. The observed results were: those productions in which the curd cutting moment was decided by the empiric way (cheese-maker's criteria) had mean cheese yield of 9.29%, total solids recovering 41.50% and fat recovering 68.60%; otherwise, those productions in which the cutting curd started at the measured optimum firmness had yields of 10.69% and recovering till 45.0 and 81.4% respectively. It was proved that the instrumental method, used in deciding the curd cutting moment at the optimal firmness, notably improves the efficiency indicators, conducting to favorable economic effect.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[eficiencia tecnológica]]></kwd>
<kwd lng="es"><![CDATA[queso tipo lunch]]></kwd>
<kwd lng="es"><![CDATA[cuajada y momento de corte]]></kwd>
<kwd lng="es"><![CDATA[método instrumental]]></kwd>
<kwd lng="en"><![CDATA[technological efficiency]]></kwd>
<kwd lng="en"><![CDATA[lunch type cheese]]></kwd>
<kwd lng="en"><![CDATA[curd and cutting moment]]></kwd>
<kwd lng="en"><![CDATA[instrumental method]]></kwd>
</kwd-group>
</article-meta>
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