<?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>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212016000100061</article-id>
<article-id pub-id-type="doi">10.15517/am.v27i1.21878</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Incorporación de la proteína del suero lácteo en un queso fresco]]></article-title>
<article-title xml:lang="en"><![CDATA[Addition of whey protein to fresh cheese]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arce-Méndez]]></surname>
<given-names><![CDATA[José Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Thompson-Vicente]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calderón-Villaplana]]></surname>
<given-names><![CDATA[Sandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica  Escuela de Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>CR</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>CR</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<volume>27</volume>
<numero>1</numero>
<fpage>61</fpage>
<lpage>71</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212016000100061&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212016000100061&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212016000100061&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[ResumenEl objetivo del presente trabajo fue evaluar el efecto de la incorporación de proteína de suero (PS) en un queso fresco.Se obtuvo el rendimiento, composición química proximal, contenido de triptófano, propiedades de textura y agrado sensorial de consumidores. El estudio se realizó en una quesería del cantón de San Carlos, Costa Rica, durante el año 2011. La proteína recuperada del suero se incorporó en el proceso de elaboración del queso previo de agregar el cuajo microbiano, y se evaluaron cuatro niveles de adición, incluido un control. Los quesos suplementados presentaron un agrado entre 6,8 y 7,1. Los productos con adición de 75 y 120 g de PS/kg leche no mostraron diferencias significativas respecto al queso sin suplementar; en tanto que, el agrado del queso con 150 g PS/kg leche fue menor al presentado por control (p&lt;0,05). Un análisis de conglomerados indicó la existencia de dos grupos de consumidores: uno, formado por el 65% de los panelistas, donde el agrado no fue afectado por la proteína suplementada, y otro donde la adición de proteína de suero afectó negativamente esta valoración. La incorporación de proteína de suero en el queso produjo un aumento significativo en el rendimiento y en la relación proteína/agua y una reducción en su contenido de grasa (p&lt;0,05). Sin embargo, hubo cambios en la estructura del queso que provocaron la disminución de algunas propiedades de textura y generaron cambios en sus propiedades sensoriales que redujeron el agrado del producto en un grupo representativo de consumidores.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[AbstractThis work has been conducted in order to assess the effect of adding whey protein (WP) to fresh cheese. The yield, proximal chemical composition, tryptophan content,and texture and consumer sensorial acceptance were obtained. The study was conducted at a cheese factory located in San Carlos, Costa Rica, in 2011. The protein obtained from whey was added during the cheese manufacturing process, before adding the microbial rennet; and four enrichment levels were evaluated, including one control. The supplemented cheese showed an acceptance rating between 6.8 and 7.1. Products with 75 and 120 g of added whey protein per kilogram of milk showed no significant differences versus non-supplemented cheese, while the preference towards the cheese with 150 g WP/kg was less than that of the control (p&lt;0.05). A cluster analysis revealed the existence of two consumer groups: one, accounting for 65% of the members of the panel, whose preference was unaffected by the protein supplemented; and, the other group where the added protein affected their liking negatively. Adding whey protein to the cheese resulted in a significant increase in yield and in the protein-to-water ratio, as well as a reduction in fat content (p&lt;0.05). Nevertheless, there were structural changes in the cheese that caused the reduction of certain texture properties, generating changes in their sensory properties that reduced the preference of a representative group of consumers towards the product.]]></p></abstract>
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<kwd lng="en"><![CDATA[sensorial analysis]]></kwd>
<kwd lng="en"><![CDATA[dairy products]]></kwd>
<kwd lng="en"><![CDATA[byproducts utilization]]></kwd>
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</article-meta>
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