SciELO - Scientific Electronic Library Online

vol.44 issue1A proposed new index of global food qualityExcess protein in poverty settings: the paradox of overweight in colombian children author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Revista chilena de nutrición

On-line version ISSN 0717-7518


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.

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.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License