Estudio del efecto del lactosuero ácido y gelatina como estabilizante en la elaboración de una bebida láctea fermentada

摘要

In Ecuador, a large quantity of the milk used by the dairy industry is employed in cheese production. Cheese production creates a by-product, cheese whey, which causes serious environmental problems when it is eliminated in effluents. The composition of the cheese whey is of high nutritional value, and presents potential to be exploited by the dairy industry as a profitable consumable product. The purpose of this study was to evaluate the effect of acidic cheese whey (LSA) (from the production of mozzarella cheese) and the effect of gelatin in the preparation of fermented beverage from acid whey. The study was conducted under a completely randomized design with a factorial arrangement of 32 +1 (control). The factors and levels were: acidic cheese whey (25, 30, 35%) (w/w) and gelatin (0.10, 0.125, 0.15%) (w/w). The experimental variables analyzed were acidity, pH, viscosity and syneresis. The interpretation of the data was performed by using analysis of variance (ANOVA) and mean separation with Tukey test at 5%. The concentrations of acidic cheese whey and gelatin influenced the viscosity and syneresis significantly and did not contribute to change acidity or pH. The control proved to be different to other treatments in relation to pH and viscosity. After balancing response variables, three prototypes were selected as the best and they were analyzed by sensory test measuring liking and using a 7-point hedonic scale. Two treatments had higher liking (T5: 30% LSA and 0.125% gelatin) and (T6: 30% LSA and 0.15% gelatin), which fits between “I like a little” and “I moderate like”. Treatment 30% LSA and 0.15% gelatin was evaluated as the best, therefore, it was flavored. Then, it was evaluated again increasing its liking up to 6.2/7, with 87% of the selections between “I like it moderately” and “I like it a lot”. Out of all individuals sampled, 86% stated they would purchase the product.