Torres Mass, Iris M.

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    Caracterización físico-química y microbiológica de un yogurt elaborado a base de suero lácteo ácido
    (2017) Torres Mass, Iris M.; Plaza Delestre, María de L.; College of Agricultural Sciences; Ponce de León, Leyda; Chávez Jáuregui, Rosa N.; Department of Food Science and Technology; Amador Dumas, María
    Evaluation of physicochemical properties of a whey-based yogurt, were conducted. Three formulations were elaborated, one with milk (control) and two with neutralized whey, with variation in the source of the added solids: milk powder (MP) and dry whey (DW). Nutriloid® was used to add fiber to each of the formulations, and Dairyblend was used as a stabilizer. The formulations with neutralized whey required longer time during the fermentation process. In terms of composition, the more whey used, the lower the protein and fat content and higher the initial concentration of lactose. The shelf life of both treatments was evaluated during refrigerated storage with microbiological analysis for the detection of yeast and molds, coliforms, and lactic acid bacteria. Microbial growth of yeast and molds were <15/g UFC, and growth of coliforms was not detected. The lactic acid bacteria counts, were higher on day 0 than day 28. Chemical and physical properties were measured: pH, viscosity, water-holding capacity (WHC) and tritable acidity. Results showed a decrease in pH value during storage, while acidity slightly increased over time. Acid whey formulations showed significant difference compared with the control treatment. In terms of viscosity, the three formulations showed a constant behavior, DW caused a higher viscosity than with MP. For WHC, it was observed that the formulation with MP had a higher WHC, but the formulation with DW show similar values than control. The formulation with MP had higher syneresis than the DW treatment and the control. These results suggest that a yogurt elaborated with neutralized whey had comparable characteristics than a commercial or regular yogurt.