Estudio comparativo de elaboración de dos bebidas lácteas enriquecidas con leche de soya y suero de leche
This research work, is based on the development of two flavoured milks enriched with soy milk and cow's milk whey, aims to minimize costs of production of the dairy drink through the use of the waste arising from the elaboration of cheese (whey) and the benefits afforded by the soy for the body...
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| Médium: | bachelorThesis |
| Jazyk: | spa |
| Vydáno: |
2012
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| Témata: | |
| On-line přístup: | http://repositorio.uteq.edu.ec/handle/43000/4076 |
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Přidat tag | Shrnutí: | This research work, is based on the development of two flavoured milks enriched with soy milk and cow's milk whey, aims to minimize costs of production of the dairy drink through the use of the waste arising from the elaboration of cheese (whey) and the benefits afforded by the soy for the body of persons. The present research was carried out in the laboratories of the Quevedo. El State Technical University research work consisted in the comparative study of two milk drinks for which employed the experimental design AxBxC, with 2 replicates for each treatment where the factors of study were: A Factor. It was used with serum of milk cow's milk (60% - 40%) and milk of cow with soy milk (60% - 40%) respectively.Factor B: stabilizers gelatin flavor to 0.5% and C.M.C to 0.5% in each of the drinks.Factor C: flavorings is used nut and Maracuja. considering necessary tukey test 5% and 1% to determine the best level of study, where there was significant difference.The variables studied in the product were: total solids, acidity, pH, density, viscosity, and sensory analysis (smell, colour, taste, acceptability) bearing in mind that this last variable was made with 10 tasters. Whereupon we checked the results of the evaluated variables and it was determined that the best treatment of the milk drink is No. 8 Which contains the following analyses bromatolologyc: pH: 5.69, total solids 84.6, acidity 1.1, protein: 3.5, acceptability: 3.53, flavor: 3.39, scent: 3.3 and color: 3.53% reporting the best results. It should be noted that microbiological analysis was performed to the best treatment, with results consistent with the standard INEN.Followed by the balance of materials and economic analysis to the best treatment, which indicates that there is a performance in the development of the dairy beverage fortified with the 95.11 soy milk % and the cost of production is 0.22 ctv. For each package of 250 ml of milk drink. |
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