Chemical and organoleptic characterization of a cheese made with sheep's milk and edible insects; [Caracterización química y organoléptica de un queso elaborado con leche de oveja e insectos comestibles]

Sheep%27s milk is considered an excellent source of nutrients, and stands out for its content of fatty proteins, total solids, trace elements and vitamins. Its physicochemical characteristics facilitate its industrial use to make cheese. On the other hand, edible insects from the semi-desert [Larvae of Escamolera Ant (Liometopum apiculatum M., White and Red Maguey Worm (Aegiale hesperiaris W., and Comadia redtenbacheri H.)] contain significant amounts of protein and secondary metabolites, which It is beneficial for human consumption. The combination of sheep%27s milk with the properties of edible insects was evaluated for the production of a product with greater nutritional value, in order to improve the nutrition of infants and older adults in socioeconomically depressed areas. Four samples were prepared in different proportions and, in addition to the acceptance of the product, the aroma, texture, consistency and color were determined on a scale of 1 to 5 (RStudio). The permanent evaluation by consumers showed acceptance close to 5, and the physicochemical properties They position it as a good commercial combination. The presentation is made as a food for free access consumption as a nutritional supplement for the target population, generating added value in two local inputs traditionally collected in the region. © 2024 by the authors.

VIVO