Prácticas de fermentación artesanal y perfiles nutricionales de Yosha yPhilu, productos tradicionales de leche de yak fermentada de Bután
DOI:
https://doi.org/10.5281/zenodo.18294016Palabras clave:
queso, fermentación, producto tradicional, leche de yak, nutrición, productos lácteos étnicosResumen
Yosha y Philu son productos tradicionales de leche de yak fermentada elaborados por comunidades de las tierras altas de Bután. El estudio tuvo como objetivo documentar sus métodos tradicionales de producción y caracterizar su perfil nutricional mediante enfoques cualitativos y cuantitativos, que incluyeron observaciones de campo, entrevistas con productores locales, registro fotográfico del proceso y análisis de composición. Se identificaron dos métodos de elaboración de Yosha: uno basado en fermentación natural con técnica de back-slopping y otro que emplea suero de la tanda previa para la coagulación durante el calentamiento, seguido de la maduración de la cuajada en piel animal. Philu, de textura cremosa, se produce tradicionalmente utilizando ramas de abedul o sauce. Durante seis meses de maduración, Yosha presentó cambios significativos (p ≤ 0.05) en sólidos totales, proteína, cenizas, pH y acidez titulable, mientras que el aumento de grasa no fue estadísticamente significativo. Philu mostró mayor contenido de humedad y valores moderados de proteína, grasa, cenizas y pH. Las diferencias entre Philu y Yosha, tanto fresco como madurado, fueron estadísticamente significativas para todos los parámetros. Los resultados evidencian la influencia de la fermentación y la maduración en el perfil nutricional, así como el valor cultural y artesanal de estos productos, y señalan la necesidad de estudios adicionales sobre su microbiota y perfil sensorial.
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Derechos de autor 2026 Anooja Nair, Pasang Gyelmo, Pasang Lhamo, Vijay Raika (Author)
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