<?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>0253-570X</journal-id>
<journal-title><![CDATA[Revista de Salud Animal]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Salud Anim.]]></abbrev-journal-title>
<issn>0253-570X</issn>
<publisher>
<publisher-name><![CDATA[Centro Nacional de Sanidad Agropecuaria]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0253-570X2019000100009</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de parámetros físico-químicos y microbiológicos de un coagulante lácteo de estómago de cerdo]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of physical-chemical and microbiological parameters of a rennet from pig]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martinez-Alvarez]]></surname>
<given-names><![CDATA[Marisney]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Remón-Díaz]]></surname>
<given-names><![CDATA[Dianys]]></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 contrib-type="author">
<name>
<surname><![CDATA[Riverón-Alemán]]></surname>
<given-names><![CDATA[Yamilka]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Vasallo]]></surname>
<given-names><![CDATA[Ailin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro Nacional de Sanidad Agropecuaria  ]]></institution>
<addr-line><![CDATA[San José de las Lajas Mayabeque]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<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>41</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S0253-570X2019000100009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S0253-570X2019000100009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S0253-570X2019000100009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Se evaluaron los parámetros físico-químicos y microbiológicos de un coagulante lácteo proveniente de estómagos de cerdo. Los estómagos fueron lavados, salados y deshidratados naturalmente. El contenido de humedad de los estómagos de cerdos se determinó en días alternos. Se evaluaron el pH, la fuerza de cuajo, los recuentos de microorganismos a 30°C, coliformes totales, Escherichia coli, Enterobacterias, Staphylococcus coagulasa positivo, hongos y levaduras. Al evaluar el comportamiento de los estómagos, en cuanto al contenido de agua por gramos de materia seca por los dos métodos de secado con adición de cloruro de sodio, no se observaron diferencias significativas en el primer día mediante el análisis de varianza. Para los días cuatro, seis y ocho, los valores fueron estadísticamente diferentes. Los valores de pH se encontraron en el intervalo de 4,44 a 4,90 y los de la fuerza de cuajo entre 1:840 a 1:4706 para las 15 corridas evaluadas. La media del conteo de microorganismos a 30°C fue de 2,05 ± 0,76 log ufc/mL. Los conteos de coliformes totales, enterobacterias, hongos y levaduras fueron inferiores a 10 ufc/mL. No se detectó la presencia de Staphylococcus coagulasa positivo ni Escherichia coli. La obtención del coagulante lácteo a partir de estómago de cerdo brinda una alternativa para la mejora del proceso de producción de queso fresco artesanal, al comprobarse que los parámetros físico-químicos y microbiológicos se encuentran en correspondencia con lo establecido para coagulantes líquidos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The physical-chemical and microbiological parameters of a rennet from pig stomachs were evaluated. The stomachs were washed, salted and dehydrated naturally. The moisture content of stomachs was determined on alternate days. The pH, rennet strength, microorganism counts at 30°C, total coliforms, Escherichia coli, Enterobacteria, Staphylococcus coagulase positive, fungi, and yeasts, were evaluated. No significant differences were observed on the first day through the analysis of variance when evaluating the behavior of the stomachs, in terms of water content per gram of dry matter by the two drying methods with the addition of sodium chloride. The pH values were in the range of 4.44 to 4.90 and those of rennet strength between 1: 840 to 1: 4706 for the 15 runs evaluated. The mean microorganism count at 30°C was 2.05 ± 0.76 log cfu / mL. The counts of total coliforms, enterobacteria, fungi, and yeast were less than 10 cfu / ml. The presence of positive coagulase Staphylococcus or Escherichia coli was not detected. Obtaining the milk coagulant from pig stomach provides an alternative to improve the production process of artisan fresh cheese, when it is verified that the physical-chemical and microbiological parameters are in correspondence with what established for rennet.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[coagulante lácteo]]></kwd>
<kwd lng="es"><![CDATA[método de secado]]></kwd>
<kwd lng="es"><![CDATA[parámetros físico-químicos]]></kwd>
<kwd lng="es"><![CDATA[parámetros microbiológicos]]></kwd>
<kwd lng="en"><![CDATA[rennet]]></kwd>
<kwd lng="en"><![CDATA[drying method]]></kwd>
<kwd lng="en"><![CDATA[physical-chemical parameters]]></kwd>
<kwd lng="en"><![CDATA[microbiological parameters]]></kwd>
</kwd-group>
</article-meta>
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