materials of chorizo:
PRODUCTION:
In a short summary of the development of the burger, each of the materials was a special procedure, following this procedure, we get to the mixture of hamburger meat, additions all food and the last is the phosphate for consistency the meat, then weighed each of 100 grams.
PROCEDURES FOR THE ELABORATION OF CURD AND RURAL CHEESE:
the milk is pasteurized at 65ºc during 20minutos, the cools down at 35ºc, it is added addictive (calcium and ferment lecteo); for the rennet it is allowed to rest 30-40 minutes, the curd is hardened in cubes of approximately 2cm, for the rural cheese you secuaja 30%, and for the rennet you descuaja to 60%; the warms at 35ºccon an agitation constante,para the addition of salt; the peasant is of 1.2% and for the rennet it is 0.5%, it is allowed to rest during 10 minutes, it is modeled, it is packed and it is stored at 4ºc
PROCEDURES FOR THE ELABORATION OF CHEESE DOUBLE CREAM:
the is carried out the control of quality of the milk, it is stabilized at 45ºc, the warms at 32ºc,se it adds the rennet, it is allowed to rest during 15 minutes, the intersects the rennet 2 side cm, the warms with a constant agitation of 45ºc and you total desuera, when the is added the curd it should be spun at 60-70ºc, the is added salt 1.3-1.5% according to the weight of the curd, the molde,se is made it allows to cool total during 6 hours, it is packed and it is stored from 4 to 10ºc
PROCEDURE:
sensory is done at home, you look control milk, after this, SE Preheat milk to 40 C, then it addenda 9% sugar, 0.5 of stabilizing and 2% of cocoa (x is calculated each litre) When this to 85 º c stirring constantly during 35minutos; pre cools At 70 degrees C and then liquefied for 2 minutes., Allow to cool for two minutes and packed
MATERIAL OF PANELITAS:
PROCEDURE:
sugar for panelita white, and black is added to panelitas the 6% of sugar and 20% of panelists, all are made heater with Stirring constantly to Evita pasted should concentrate A 80% solids so almostbe alone milk, he added coconut OR lemon scratches, precooled down to agitation loses brightness, it becomes Ensim Deun month for molds, Cut the pan and packaged.
materials of arequipe:
procedure:
The preparation of this is quite delayed because it must be beating constantly so it does not stick, the temperature of the fire is half that if the high delicacy can increase white and loses its consistency Sanitation is the product obtained by the concentration of heat a mixture of milk and sugar adding especially rice flour
MATERIALS:
PROCEDURES FOR THE YOGURT:
the is carried out the control of quality for the milk, later it is pasteurized at 90ºc to destroy the microorganisms, the allows to cool down at 43ºc,despues the is added 3% of the cultivation I liquidate, you encuba during 4 hours, after the cooling is added the addictive ones, it is packed and I list
PROCEDURE FOR THE KUMIS:
the control of quality is made, the filters, it is pasteurized at 90ºc during 10 minutes, the cools down at 30ºc, the is added cultivation I liquidate a3%, you encuba at 16 hours, cools down, the addictive one is added, it is packed and it is stored at 4ºc
PROCEDURES FOR THE CREAM CHEESE:
the quality of the milk is controlled, the filters, it is pasteurized at 90ºc to 10 minutes, the allows to cool down at 30ºc and you l adds the cultivation I liquidate to 3%, you encuba at 30ºc during 20 hours, warms to maria bathroom up to 43ºc, then you desuera and the cools down at 20ºc, a milk shake is made with addictive with the cream of milk, estabilizante, the salt; it is packed and it is refrigerated at 4ºc
QUALITY CONTROL:
MATERIALS:
milk of cantina
3 tubes rehearsal
1 test tubes
6 pipettes
1 lactodensimetro
1 beaker
1 thermometer
1 burette with key
1 support
1 glass of clock
1 lighter
1 pincers
1 glass
1 incubator
Alcohol at 68%
5 drops of fenoftaleina
5ml of NaOH 0.1N
3 drops NaOK 1N
1 ml of methylene blue 0.05%
SENSORIAL TEST:
SMELL: Fresh milk
COLOR: White
Without flavor/soft
ALCOHOL TEST:
Positive, the caseina coagulation.
ACIDITY:
% LACTIC ACID: 4%
DORNIC DEGREES: 170*
DENSITY: 15*C:0.68298253
MASTITIS TEST:
Negative, it doesn´t show any thickening or flow.
METHYLENE BLUE REDUCTION:
TIME: 30 minutes
BOLING:
T* 10 seg con 35*
