Obtención de una bebida fermentada a base de lactosuero (dulce y ácido) empleando levadura (saccharomyces cerevisiae).

The purpose of this research study was to obtain a fermented drink based on whey (sweet and acid) employing yeast (Saccharomyces cerevisiae), through this action the nutritional and functional properties that the whey provides are used, the whey was acquired from the "Lácteos Carmita" microenterprise which is located in the city of Latacunga, Guaytacama parish. This microenterprise produces kinds of cheese and dairy products using 600 liters of milk per day to produce an amount of 124 kinds of cheese resulting in 360 liters of whey that are discarded. In order to provide an added value to the drink, it was chosen to flavor all treatments with black grape pulp (Vitis riparia), since it is a fruit with a high fructose content that provides better fermentation management. The nutritional value of the grape, which is rich in antioxidants, fiber, and carbohydrates of rapid assimilation, vitamin C and minerals, was also taken into account. Various studies and processes were carried out using a completely randomized block design in a 3x3 factorial arrangement, using yeast concentrations (factor A) and sweet and acid whey concentrations (factor B) as study variables. Measurements of soluble solids, pH, and acidity were taken to determine the degree of fermentation. An organoleptic analysis was carried out by means of a tasting panel to 10 students of the Agroindustrial Engineering career, where the parameters to be evaluated were the smell, color, flavor, texture, and acceptability to determine the best treatment, then a physical-chemical, microbiological and nutritional analysis was performed in the laboratories of the Technical University of Cotopaxi and in the chemical and microbiological laboratory of Ecuador "EcuaChemLab" of the best treatment t9 (a3b3) corresponding to (1.5 g of yeast-75% sweet whey and 25% of acid whey) obtaining at least 1.0% of alcohol degrees, 2.44% total sugars, 0.24% protein, 0.00 mg/100g cholesterol, 0.00% fat, 0. 00% crude fiber, 469.45 mg/kg sodium, 4.75% total solids, 0.49% ash and 4.09 carbohydrates, mold count <10 CFU/mL, yeast count <10 CFU/ml, total aerobic count 38 x10x^3 CFU/ml and total coliform count <10 CFU/ml, most of which are within the limits allowed by the regulations and their different authors creating a product that does not present any type of danger to the consumer’s health and the value of the fermented drink has an accessible price of 1.11 cents. per 600 ml of the fermented drink

• 主要作者: Chillagana Ramírez, Anael Vanesa (author)
• 其他作者: Quilapanta Lema, Rocío Maribel (author)
• 格式: bachelorThesis
• 語言: spa
• 出版: 2022
• 主題: BEBIDA FERMENTADA; LEVADURA; LACTOSUERO; AGROINDUSTRIAL
• 在線閱讀: http://repositorio.utc.edu.ec/handle/27000/8604