Caracterización químico-energética provista por los contenidos en carbohidratos, lípidos, y proteínas, de los quesos pera y campesino elaborados en el centro de biotecnología agropecuaria del SENA, y algunos de diversas marcas comerciales muestreadas en Bogotá D.C.

Abstract

This research project is aimed at determining and comparing the nutritional and energy inputs provided by two types of cheese (pear and peasant), made on the premises of the Center for Agricultural Biotechnology (CBA) of Mosquera, and other type commercial sampled at different chain stores in the city of Bogotá DC The chemical parameters to be determined within the methodological and experimental development are: content of soluble carbohydrates, total protein content, total lipid content and lipid profile of various samples; addition to the above a calorimetric estimation with the aim of making a comparison of energy values ​​obtained by chemical methods (using energy conversion), and said colorimetric method is performed. To this end, in addition to proper handling of products and finished products (cheese) it is to carry out a thorough characterization of the raw material (milk) and sampling deemed representative for each of the brands and types of cheeses commercial evaluated in the study.