<?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>S1659-13212017000300677</article-id>
<article-id pub-id-type="doi">10.15517/ma.v28i3.22876</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del proceso de acidificación sobre el color de queso cottage]]></article-title>
<article-title xml:lang="en"><![CDATA[The acidification process effect on the Cottage cheese color]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Uscategui]]></surname>
<given-names><![CDATA[Ramiro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arenas-Clavijo]]></surname>
<given-names><![CDATA[Anthony]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Navas]]></surname>
<given-names><![CDATA[Juan Sebastián]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle Escuela de Ingeniería de Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>CO</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle Escuela de Ingeniería de Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>CO</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Valle Escuela de Ingeniería de Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>CO</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>28</volume>
<numero>3</numero>
<fpage>677</fpage>
<lpage>690</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212017000300677&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212017000300677&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212017000300677&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de este trabajo fue evaluar el cambio en la coloración del queso cottage elaborado a partir de diferentes vías de acidificación (enzimática y química). La investigación se realizó en los laboratorios de la Universidad del Valle (Cali, Colombia), entre los años 2014 y 2015. Para el queso elaborado por medio de coagulación enzimática, es decir, el &#8220;queso control&#8221;, se empleó cultivo láctico y cuajo microbiano (CC), y para la elaboración del queso por la vía química se usaron soluciones de ácido cítrico (AC) y ácido fosfórico (AF). Se determinaron las propiedades fisicoquímicas y se analizó el comportamiento del color durante nueve días de almacenamiento. Se encontraron diferencias significativas en acidez y humedad para los tres coagulantes. En el plano cromático, los puntos final e inicial de las coordenadas a* y b* estuvieron muy cercanos entre sí, lo que indica que el cambio de color se debió principalmente a los cambios en la luminosidad. La velocidad de disminución de la luminosidad para los tres quesos se ajustó correctamente a cinéticas de orden cero y uno. Las de primer orden presentaron mayores valores de coeficientes de correlación lineal (R), AC: 0,8410±0,0533; AF: 0,8390±0,0847 y CC: 0,8717±0,0256. La cinética de cambio de color también se ajustó correctamente al modelo cinético de orden cero y uno, es decir, no hubo diferencia significativa (p&lt;0,05) entre estos resultados. Sin embargo, la velocidad de cambio de color para los tres quesos presentó un ajuste levemente mayor para la cinética de orden cero, según los resultados del coeficiente de correlación lineal (R), AC: 0,8800±0,0205; AF: 0,8543±0,0099 y CC: 0,7982±0,0605.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective of this study was to evaluate the color change of cottage cheese made with different processes of acidification (enzymatic and chemical) over time. The research was conducted at Universidad del Valle (Cali, Colombia) laboratories, between 2014 and 2015. Microbial rennet and lactic culture (CC) were used for enzymatic coagulation method (control cheese), and solutions of citric acid (CA) and phosphoric acid (PA) were used for the chemical method. The physicochemical properties were determined, and color behavior was analyzed over nine days of storage. Significant differences in acidity and moisture for the three coagulants were found. In the color plane, it was observed that the final and initial points of the coordinates a * and b * are close together; changes in color were mostly due to changes in brightness. The speed at which brightness decreased in the three cheeses matches kinetics order to zero and one. The first order kinetics displayed in higher values of linear correlation coefficients (R), AC: 0.8410 ± 0.0533; AF: 0.8390 ± 0.0847, and CC: 0.8717 ± 0.0256. The kinetics of change in color also adjusted correctly to zero and the first order kinetic model; that is, no significant difference (p &lt;0.05) between these results. However, the speed of color change for the three cheeses had a slightly higher setting for zero order kinetics, as evidenced by the linear correlation coefficient (R) results, AC: 0.8800 ± 0.0205; AF: 0.8543 ± 0.0099, and CC: 0.7982 ± 0.0605.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[queso elaborado]]></kwd>
<kwd lng="es"><![CDATA[productos de la leche]]></kwd>
<kwd lng="es"><![CDATA[fermentación láctica]]></kwd>
<kwd lng="es"><![CDATA[fabricación del queso]]></kwd>
<kwd lng="es"><![CDATA[preservadores]]></kwd>
<kwd lng="en"><![CDATA[processed cheese]]></kwd>
<kwd lng="en"><![CDATA[milk products]]></kwd>
<kwd lng="en"><![CDATA[lactic fermentation]]></kwd>
<kwd lng="en"><![CDATA[cheese making]]></kwd>
<kwd lng="en"><![CDATA[preservatives]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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