<?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>S2224-61852019000100049</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Desarrollo de un queso fresco con cultivos probióticos e ingredientes vegetales]]></article-title>
<article-title xml:lang="en"><![CDATA[Development of fresh cheese with probiotic cultures and vegetable ingredients]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[de Cangas Morán]]></surname>
<given-names><![CDATA[Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Llavona Fernández]]></surname>
<given-names><![CDATA[Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lopez-Sela de Ardás]]></surname>
<given-names><![CDATA[Purificación]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre]]></surname>
<given-names><![CDATA[Sara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<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-group>
<aff id="Af1">
<institution><![CDATA[,Fundación Alimenta Tu Salud  ]]></institution>
<addr-line><![CDATA[Oviedo ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Oviedo Escuela de Enfermería Departamento de Medicina]]></institution>
<addr-line><![CDATA[Oviedo ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Oviedo Departamento de Biología Funcional Área de Fisiología]]></institution>
<addr-line><![CDATA[Oviedo ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Alimentario Inoqua  ]]></institution>
<addr-line><![CDATA[Oviedo ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de La Habana Instituto de Farmacia y Alimentos ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<volume>39</volume>
<numero>1</numero>
<fpage>49</fpage>
<lpage>64</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-61852019000100049&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-61852019000100049&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-61852019000100049&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Este trabajo tuvo como objetivo determinar la relación y la dosis de cultivo Lactobacillus casei y Lactobacillus acidophilus en la leche, y la proporción de ingredientes vegetales para el desarrollo de un queso fresco con beneficios a la salud. El queso se elaboró con leche descremada pasteurizada, adición de cultivos probióticos y cuajo como coagulante sin la adición de cloruro de sodio. Se controló en el queso la viabilidad, la aceptabilidad y su vida de almacenamiento. Al queso se le incorporaron los ingredientes vegetales según plan experimental y la variable de respuesta fue la aceptabilidad. A las mejores formulaciones se le hizo evaluación sensorial con personas potencialmente consumidores y a la seleccionada se le determinaron los indicadores nutricionales. Se concluyó que los cultivos deben utilizarse en relación 1:1 y dosis de 2,5 %, el queso refrigerado mantuvo una viabilidad por encima de 106 ufc/g hasta los 14 días. El queso fresco desarrollado con cultivos probióticos y con la adición de canela 3,5 a 5,0 %, fibra de avena 7,5 a 10 %, nuez 7,5 a 10 %; romero 2 %, pimentón dulce 1 % y orégano 0,4 % presentó calidad sensorial aceptable y por su composición nutricional puede considerarse con propiedades tales que su consumo tenga beneficios fisiológicos efectivos en la mejora de la salud.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT This work aimed to determine the relationship and dose of Lactobacillus casei and Lactobacillus acidophilus in milk, and the proportion of vegetable ingredients for the development of a fresh cheese with health benefits. The cheese was made with pasteurized skim milk, addition of probiotic cultures and rennet as a coagulant. It is without the addition of sodium chloride. Cheese was controlled for viability, acceptability and shelf life. The vegetable ingredients were added to the cheese according to the experimental plan and the response variable was acceptability. The best formulations were made sensory evaluation with judges potentially consumers and selection was determined nutritional indicators. It was concluded that the cultures should be used in a 1:1 ratio and 2.5% doses. The refrigerated cheese maintained a viability above 106 cfu/g until 14 days. The fresh cheese developed with probiotic cultures and with the addition of cinnamon 3.5 to 5.0%, fiber of oat 7.5 to 10.0%, nuts 7.5 to 10.0%, rosemary 2.0%, sweet paprika 1.0% and oregano 0.4% presented acceptable sensorial quality and by the nutritional composition this cheese can be considered with properties that its consumption may has effective physiological benefits in the improvement of the health.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cultivos probióticos]]></kwd>
<kwd lng="es"><![CDATA[queso fresco]]></kwd>
<kwd lng="es"><![CDATA[ingredientes vegetales]]></kwd>
<kwd lng="es"><![CDATA[fibra dietética]]></kwd>
<kwd lng="en"><![CDATA[Probiotic cultures]]></kwd>
<kwd lng="en"><![CDATA[fresh cheese]]></kwd>
<kwd lng="en"><![CDATA[vegetable ingredients]]></kwd>
<kwd lng="en"><![CDATA[dietary fiber]]></kwd>
</kwd-group>
</article-meta>
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