Aplicación de un blend emulsificante en el desarrollo de una bebida láctea por medio del proceso UHT, con sustitución parcial de leche por suero dulce de leche

Abstract

The present work was carried out with the objective of applying an emulsifying blend in the development of a milk drink by means of the UHT process, with partial substitution of milk by sweet whey, a randomized single-factor experimental design was applied with three replicas of each treatment, where the study variables were at different concentrations of the emulsifying blend (2,45; 1,48 y 1 percent), milk 53,65; 68,96 y 59,4 percent) and whey of milk (43,9; 29,56 y 39,6 percent). Their properties were compared with the requirements of the NTE INEN 2564: 2011 standard for milk drinks, an evaluation was made on sensory attributes and acceptability with 61 untrained tasters where the following attributes were rated: color, smell, taste and acceptability. The results obtained showed that the best treatment was mixture 3 (1.0 percent blend emulsifier + 59.4 percent milk + 39.6 whey of milk), the physical and chemical analysis was carried out: relative density, fat, protein, titratable acidity, pH, total solids and non-fatty solids, after packing the product, these analyzes obtained a pH of 6.76, while the acidity was 13 degrees D, the percentage fat was 3.0 percent and the total protein It was 2.16 percent. The nutritional profile of mixture 3 was defined, which contains 11 percent of total fat, 7 percent of cholesterol, 4 percent of total carbohydrates and 12 percent of proteins. With these results it is demonstrated that the application of the 1 percent emulsifier Blend in mixture 3 is more important in physicochemical tests and it is proven that it improves the characteristics of the milk drink.