Efecto de la adición de inulina en las propiedades fisicoquímicas de queso tipo panela descremado

The objective of this investigation was to analyze how inulin affects concentrations of 1%, 2%, 3%, 4%, the physicochemical composition of panela cheese. The panela cheese was made in the Dairy Workshop of the Food Technology Area of the Autonomous University of Aguascalientes (UAA). The physicochemical analyzes of pH, humidity, ashes, total solids and fat, specifically the Quality Control Laboratory of the Center of Agricultural Sciences of the same university, according to the methods of the Mexican Standards. For the statistical analysis the analysis of the variance (ANOVA) of a pathway was performed. Using Tukey multiple comparison analysis (p <0.05). Using the statistical program Centurión XV Statistics. According to the results detected, inulin was modified, it changed the pH, humidity, ashes and total solids of skimmed panela cheese, from 1%.