Influencia de la β-caseína a2a2 sobre las propiedades fisicoquímicas y el tiempo de vida útil de un yogurt natural.
The objective of this study was to analyze the influence of the genetic variant beta-casein A2A2 on the physicochemical properties and shelf life of natural yogurt, to obtain data that allow us to compare the influence of genetic diversification of the milk proteins on dairy products. The functions...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2023
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| Schlagworte: | |
| Online Zugang: | http://repositorio.utc.edu.ec/handle/27000/10993 |
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Tag hinzufügen | Zusammenfassung: | The objective of this study was to analyze the influence of the genetic variant beta-casein A2A2 on the physicochemical properties and shelf life of natural yogurt, to obtain data that allow us to compare the influence of genetic diversification of the milk proteins on dairy products. The functions that the pH and the degree of acidity fulfill during the elaboration and storage of the yogurt are essential to maintain the physicochemical and organoleptic characteristics and to estimate the useful life of the product. The technical requirements of the fermented milk were determined, and later a description of the procedure and the elaboration of natural yogurt were made. The different types of factors were presented, natural yogurt with A2 beta casein genetic variant and control yogurt, storage temperatures of 5 °C, 15 °C, and 25 °C, to characterize the yogurt initially obtained for the sample with the variant. genetics in a fermentation time of six hours and thirty minutes. Rheological parameters such as viscosity, consistency index and flow index were obtained and the samples were stored according to the established treatments, keeping a record of data for pH and acidity for a period of 15 days. Finally, the statistical analysis of the data was established, enabling us to understand the statistical difference between the research treatments and to determine the two best treatments, and physicochemical analysis was applied for the parameters of fermented milk as established by the NTE INEN (2011) regulations and the estimation of the useful life of these treatments. We use the data from the parameter measurement and analysis of variance to conduct the discussion of the findings. |
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