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Propiedades organolépticas y reológicas de un yogurt elaborado con distintas proporciones de leche bovina y caprina
Álvarez Méndez, Paola M.
Álvarez Méndez, Paola M.
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Abstract
El objetivo general de esta investigación fue examinar cuatro formulaciones de yogurt utilizando distintas proporciones de leche de cabra (0%, 25%, 50% y 100%) y leche de vaca. Al cual se les evaluaron sus propiedades organolépticas y reológicas a través de un periodo de almacenamiento de 28 días. La composición de las formulaciones estuvo en los siguientes rangos: humedad (82%-87%), cenizas (1.2%- 1.4%), grasa (2.86%-3.70%) y proteínas (5.19% - 7.79%). Mientras mayor fue el contenido de leche de cabra en las diferentes formulaciones menor fue la viscosidad y la firmeza, donde el yogurt de 100% leche de cabra presentó 12,780.56 cp de viscosidad y 98.45% de firmeza. En los días 0 y 15 de almacenamiento la formulación elaborada con 100% de leche de cabra resultó con la mayor capacidad de retención de agua (97.02% y 93.38%, respectivamente) y menor sinéresis ( 2.98% y 6.62%, respectivamente), pero para el último día de almacenamiento (28 días) se observó un cambio al obtener el de menor porciento de retención de agua (86.73%) y mayor sinéresis (13.27%). En los resultados microbiológicos se obtuvo lo esperado ya que no se encontró la presencia de coliformes, hongos y levaduras, pero si una cantidad deseada de bacterias acido lácticas. Mientras que para los resultados del panel sensorial se reportó que la preferencia en textura fue para el yogurt de 100% leche de cabra y el que poseía un 50% de leche de cabra, ya que no presentaban diferencia significativa a través de pruebas estadísticas de Tukey con un p-value menor de 0.05. Para la prueba estadística del sabor el yogurt, la formulación con la menor cantidad de leche de cabra (25%) y cero por ciento de leche de cabra fue el de preferencia, ya que no presentaron diferencia significativa en la prueba estadística Tukey con un p-value mayor de 0.05.
The general objective of this research was to examine four yogurt formulations using different proportions of goat’s milk (0%, 25%, 50%, and 100%) and cow’s milk. Their organoleptic and rheological properties were evaluated over a 28-day storage period. The compositions of the formulations where within the following ranges: moisture (82%–87%), ash (1.2%–1.4%), fat (2.86%–3.70%), and protein (5.19%–7.79%).The higher the goat’s milk content in the various formulations, the lower the viscosity and firmness, with the 100% goat’s milk yogurt showing a viscosity of 12,780.56 cp and 98.45% firmness. On storage days 0 and 15, the formulation with the highest percentage of goat’s milk had the greatest water holding capacity (97.02% and 93.38%, respectively) and the lowest syneresis (2.98% and 6.62%, respectively). However, by the last storage day (28 days), a reversal was observed, producing the lowest percentage of water-holding capacity (86.73%) and the highest syneresis (13.27%). Microbiological results were as expected, showing no presence of coliforms, molds, or yeasts, yet a desirable amount of lactic acid bacteria. In the sensory panel results, the yogurt made with 100% goat’s milk and the one with 50% goat’s milk were preferred in terms of texture, as no significant difference was found by Tukey test at a p-value less than 0.05. For flavor, the formulations containing 25% goat’s milk and 0% goat’s milk were favored, again with no significant difference based on Tukey test at a p-value of 0.05.
The general objective of this research was to examine four yogurt formulations using different proportions of goat’s milk (0%, 25%, 50%, and 100%) and cow’s milk. Their organoleptic and rheological properties were evaluated over a 28-day storage period. The compositions of the formulations where within the following ranges: moisture (82%–87%), ash (1.2%–1.4%), fat (2.86%–3.70%), and protein (5.19%–7.79%).The higher the goat’s milk content in the various formulations, the lower the viscosity and firmness, with the 100% goat’s milk yogurt showing a viscosity of 12,780.56 cp and 98.45% firmness. On storage days 0 and 15, the formulation with the highest percentage of goat’s milk had the greatest water holding capacity (97.02% and 93.38%, respectively) and the lowest syneresis (2.98% and 6.62%, respectively). However, by the last storage day (28 days), a reversal was observed, producing the lowest percentage of water-holding capacity (86.73%) and the highest syneresis (13.27%). Microbiological results were as expected, showing no presence of coliforms, molds, or yeasts, yet a desirable amount of lactic acid bacteria. In the sensory panel results, the yogurt made with 100% goat’s milk and the one with 50% goat’s milk were preferred in terms of texture, as no significant difference was found by Tukey test at a p-value less than 0.05. For flavor, the formulations containing 25% goat’s milk and 0% goat’s milk were favored, again with no significant difference based on Tukey test at a p-value of 0.05.
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2025-12-16
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Keywords
Yogurt, Leche cabra, Yogurt cabra, Yogurt vaca