Abstract

The aim of this study was to evaluate the quality of milk stored at different temperatures and storage times and the influence on yield and sensory characteristics of queso fresco. The milk collected was stored at temperatures of 3 and 7°C for times of 24, 48, 72 and 96 h for analysis and processing of queso fresco. Cheeses were stored at 3°C for times of 24 h, 5, 9, and 13 days and were evaluated for yield, production and sensory profile by the acceptability test. Cheeses stored for up to 13 days were analyzed for pH and titratable acidity. The mean results of the analyses of milk and sensory profile of queso fresco were compared by the Tukey test at 5% significance. It was observed that most results of refrigerated milk showed significant differences. Yield, production and sensory profile of queso fresco showed no significant differences. Regarding the coefficient of agreement of the sensory analysis of queso fresco, the mean values ​​were between three and five points. Quesos frescos showed variations in titratable acidity and pH. Storage influenced the quality of refrigerated milk; however, it showed no changes on yield and sensory profile of queso fresco.

Key words: Fresh milk, storage, processing, acceptance testing, coefficient of agreement.