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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

MONTESDEOCA, Ricardo; BENITEZ, Isnel; GUEVARA, Raúl  and  GUEVARA, Guillermo. Production procedure of a fermented milky drink using lactosuero. Rev. chil. nutr. [online]. 2017, vol.44, n.1, pp.39-44. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182017000100006.

The present work was carried out with the objective of designing a fermented dairy beverage using whey as a partial substitute of milk and different commercial stabilizers. An experimental design with three replicates was used for each treatment, where two study factors were manipulated: A. Percentage of serum lactum (10, 20 and 30%) in combination with whole milk and B. Stabilizers types, Obsigel 8AGT, Obsigel 955B and CC-729, all at 0.1% dosing). Their properties were compared with a naturally sweetened yogurt using a 500 mL experimental unit. The treatments were physic-chemical analyzed: syneresis, pH, acidity, °brix and consistency after product packaging. The products also underwent an organoleptic evaluation with 30 untrained judges where the following attributes were rated: texture, aroma, taste, and general quality. The results showed that the best treatment was a3b3 (30% whey + 0.1% CC-729), 4.17pH, 0.67% acidity, 3.13 cm3 consistency and 15.23 ° Brix. Sensorial all treatments were statistically the same with very good acceptance. Due to its greater relevance in physicochemical tests, the stabilizer CC-729 Descalzi (0.1%) showed that it maintains the characteristics of the fermented milk beverage.

Keywords : Serum lactum; stabilizer; milky drink; acidity; pH.

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