Faisabilité de la production au Mexique de fromages de chèvre additionnés de piment : aspects technologiques, sensoriels, sanitaires et économiques

Abstract : In Mexico, the goat's cheeses are not very much consumed outside production zones. The objective of this study was to obtain a cheese with chilli pepper (Capsicum annuum var. jalapeno). The technology, sensorial parameters for acceptance, hygienic and economical aspects were analyzed. A simple manufacturing process of goat cheeses with chilli pepper was developed. Eleven cheeses with fourth concentrations of capsaicinoids (0, 5, 10 and 15 ppm) were evaluated by two untrained groups: Mexicans and French. Cheeses without chilli pepper and lightly spiced (5 ppm) with red jalapeno and capsaicinoids were well appreciated by French subjects. These cheeses as well as fairly spiced ones (10 ppm), whatever the source of spiciness, were appreciated by Mexicans. The appreciation of cheeses decrease with the increase in red colour intensity. Yoghourt bacteria (S. thermophilus and Lb. delbrueckii) appeared more sensitive to the aqueous red pepper jalapeno extract and no effect could be shown on the studied negative Gram bacteria. The economic survey showed that a goat's exploitation production-spiced cheese manufacture is profitable. The project is not very sensitive to a variation of 15% in cost of food, labour, sum of both and to 8% of profit rate. It is sensitive but feasible with a variation (15%) of the selling price of the cheese and very sensitive to a decrease of 50% in output and it is not economically interesting if the company produces only milk
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Dora Angélica Avalos de la Cruz. Faisabilité de la production au Mexique de fromages de chèvre additionnés de piment : aspects technologiques, sensoriels, sanitaires et économiques. Autre. Institut National Polytechnique de Lorraine, 2007. Français. ⟨NNT : 2007INPL015N⟩. ⟨tel-01752838⟩

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