Sistema Regional de Información
en línea para Revistas Científicas de América Latina,
el Caribe, España y Portugal

The yield of cheese affects the competitiveness of the dairy industry, so it is  interesting to produce milk of higher value for a better profit. Knowledge of raw materials affects the decisions of producers and industry. The aim of this study was to analyze the influence of casein, its profile and other milk components in the yield of Dambo cheese, produced at pilot and industrial scale, with milk from the Northwest Coast of Uruguay. In pilot-scale milk conditions were: high casein and low SCC, high casein and high SCC, low casein and SCC and low casein and high SCC. In industrial scale high casein cheeses were compared with the average plant. Two seasons were studied.We found that Dambo cheese made with high casein (> 2,6g/100g) and low SCC (<200.000cel/mil) had a performance increased by 10% compared to low-casein (<2,41g/100g) and high SCC (<500.000cel/mil), caused by an increased fat recovery in cheese.In industrial scale an increase of 9% with high milk casein was obtained. There is also a positive influence of ĸ-CN and ß-CN in cheese yield, with an association between α-CN and fat recovery.

The effect in bread quality of a new bread making process and two replacement levels (20%, 36%) of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index), grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat). The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness) of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.

Green banana flour with shell was evaluated as fat substitute for meat products. Unripe plantains were dried in a hot air dryer (70 °C) and milled by a hammer mill to obtain two flours with different mesh sizes (HF, HG). Proximal composition, water holding capacity (WHC), solubility (S), swelling (SW), and fat absorption capacity (FAC) were determined. 2%, 4% and 6% of HG and HF were added to a meat model emulsion as fat replacement. The effect of adding green banana flour was evaluated on cooking yield, water holding capacity, pH, hardness, gumminess, chewiness, adhesiveness, elasticity, cohesiveness and color. There were not significant differences between both flours for protein, fat, ashes, WHC, S, SW, and FAC. No significant differences were found for adhesiveness, elasticity, and cohesiveness. A drop in L*, b* and C* parameters regarding the control gel was determined with the increase of fat substitution. We recommend a substitution percentage equal or lower than 4%, which represents a 20% of fat reduction.

The Uruguayan dambo cheese is a mid-moisture Danish cheese made with a modified formula. This study examined the use of transglutaminase to increase the process yield in the production of dambo cheese.Cheeses were made using an experimental design with completely randomized split plot measures over time, considering two factors (enzyme concentration and moment of addition) in three levels, by triplicate, taking as reference the cheese without enzyme.Cheeses were analyzed along four months considering weight, pH, protein, moisture and fat matter. The yield relative to the reference cheese was calculated, as also the dry matter recovery and protein and fat content in the cheese compared to milk. Texture profile analysis was performed and sensory properties were evaluated using a panel of trained judges.The results showed that the only condition with a significant difference of 5% in relative yield was the moment of the enzyme´s addition showing that the optimal time corresponds to the addition with rennet regardless the dose used. The yield achieved was 6% higher than the reference cheese.

The word association technique was used to perform a preliminary study consumers' perception of ground meat sold in Montevideo. A total of 60 consumers were presented with five cards with the words: Regular Ground Meat, Lean, Premium, Veal, and Special and were asked to write the first four images, associations, thoughts or feelings that came to mind with each card. Afterwards, the participants assessed how healthy they considered each type of ground meat to be. The answers were grouped in 16 categories. Regular ground meat was perceived as a food product with high fat content, and assessed as not very healthy. Lean and Premium ground meats were perceived as having low fat content, being nutritious, healthy and expensive. The Premium ground meat was also considered a high quality product. Lean ground meat was perceived mainly as tender, soft and mushy, while for the Special ground meat contradictions in the choice of words were found (expensive-inexpensive, low fat-high fat). Through this technique the most relevant attributes in the selection process and decision making process were identified.

The new tendency of the consumers to eat healthier foods which has impacted the market has motivated the food industry to innovate in technologies. Vacuum frying is an alternative to traditional frying; it preserves the sensory properties of fried snacks and improves its nutritional quality.The objective of this work is to study the nutritional and health benefits as well as the organoleptic characteristics of potato chips prepared by vacuum frying in relation to those made by traditional frying, and differentiate them from those that are currently present in the Uruguayan market.The chips produced by vacuum frying had 61% less fat content and 90% less acrylamide than chips made by traditional frying. In sensory evaluation of chips, consumers gave both chips with good acceptance in all attributes but the perception of salt taste intensity.

This paper describes the design and development of a primary system prototype based on the diving bell manometer, for the calibration of low range differential pressure gauges. Construction of the instrument is discussed, and a basic dimensional characterization is accomplished. With this prototype a digital differential sensor calibration is performed, and then compared these results with those obtained by the Spanish National Metrology Institute (CEM) for the same instrument.

The inhibitory capacity of trypsin and elastase of extracts prepared from Achyrocline satureioidehojas flowers, Baccharis trimera leaves, Eugenia uniflora fruits and Schinus molle fruits was studied. The extracts showed differences for the same plant material  depending on using water or ethanol as solvents, and were obtained under different time and temperature conditions. The elastase inhibitory action was low (< 30%) or almost absent in the extracts tested. For trypsin, all extracts showed inhibitory action and significant differences depending on solvent used, regardless of the extraction temperature. Extracts of S. molle showed the most potent inhibitory activity for trypsin. The aqueous extract of this plant obtained at 100 °C was selected to determine IC50 and inhibition type.

El presente artículo revisa los cambios introducidos en el perfil curricular de la formación básica y la de profesores de educación básica para exponer la paulatina desaparición del conocimiento lingüístico en la formación del profesorado de educación básica, implementados desde la década de los ochenta en México. El objetivo es documentar la desaparición en esta formación del conocimiento sistemático de la lengua y sugerir que los resultados no óptimos en las pruebas de evaluación son reflejo, en parte, de esta ausencia.