“Elaboración de una bebida fermentada a partir de leche y lactosuero dulce con la adición de kéfir y pulpa de fruta”

This research project was carried out at the Technical University of Cotopaxi, Faculty of Agricultural Sciences and Natural Resources of the Agroindustry Career, which aimed to prepare a fermented drink based on milk and sweet whey with the addition of kefir and pulp. Of fruit, for this, nine treatments were carried out with different concentrations of whey and milk, the same ones that were subjected to 3 different temperatures for the fermentation process; the pH, soluble solids, and acidity data of the treatments and repetition were taken for each hour after the fermentation process, completing a total of five hours. To determine the best medicine, a 3x2 factorial design was used under a completely randomized block design where factor a corresponds to (whey concentration and milk concentration), and factor that corresponds to (fermentation temperature). A sensory analysis was carried out on 11 students from the Technical University of Cotopaxi of the Agroindustry career, using the data obtained regarding color, smell, flavor, texture, and acceptability, it was concluded that the best treatment is T8 corresponding to (50% whey – 50% milk, fermentation temperature 25oC) which obtained physicochemical parameters of 0.83% in acidity, 4.69 in pH and 5.59 in soluble solids. The T8 treatment was sent to the multianalityca laboratory to carry out the microbiological analyses where values of 60UFC/ml were obtained in the count of total mesophilic aerobics concerning the count of total coliforms, Escherichia coli, molds, and yeasts, giving results <10 UFC/ml, and for listeria monocytogenes absence, all these data are within the minimum and maximum range established in the NTE INEN standard (2564:2011) for dairy drinks and in the NTE INEN standard (2609:2012) for whey drinks. Regarding nutritional analysis, it obtained values of 12.78% in total solids, 1.59% protein, 4.7mg/100g ash, 0% crude fiber, 8.52% total sugars, 54.31kcal/100g calories, and nine were obtained. 13% in carbohydrates and 115.39mg/100g in sodium.

• Huvudupphovsman: Revelo Melo, Keneth Josue. (author)
• Materialtyp: bachelorThesis
• Språk: spa
• Publicerad: 2023
• Ämnen: KEFIR; LACTOSUERO; FERMENTACIÓN; AGROINDUSTRIAS
• Länkar: http://repositorio.utc.edu.ec/handle/27000/10942