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http://dspace.udla.edu.ec/handle/33000/13042| Tipo de material : | bachelorThesis |
| Título : | Desarrollo de un producto lácteo con concentrado de suero de leche |
| Autor : | Anzola Bautista, Nicolás |
| Tutor : | Posso Reyes, Darío Miguel |
| Palabras clave : | DESARROLLO DE PRODUCTOS;PRODUCCIÓN ALIMENTARIA;INDUSTRIA LÁCTEA;SUERO DE LECHE |
| Fecha de publicación : | 2020 |
| Editorial : | Quito: Universidad de las Américas, 2020 |
| Citación : | Anzola, N. (2020). Desarrollo de un producto lácteo con concentrado de suero de leche (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | Ecuador destina 1,2 millones de litros de leche diarios para la producción de queso, generando alrededor de 900 000 litros de suero... |
| Descripción : | Ecuador allocates 1.2 million liters of milk daily for the production of cheese, generating around 900,000 liters of whey. This residue is considered a low-cost raw material in the world food industry due to its nutritional characteristics. However, in the national industry its commercialization and use in liquid state is prohibited, because it reduces the demand for other dairy products and affects the price of milk, along with the lack of technology and limited resources, especially in small producers. Which generates contamination problems. In this context, the objective of this study was to develop a custard-type formulation enriched with whey concentrate, to take advantage of its nutritional content. For the formulation, the whey obtained from the production of cheeses was concentrated to 50 percent, for which it was first centrifuged, for 40 minutes at 3,500 rpm, and subjected to a pasteurization process HTST (High Temperature Short Time) at 72 degrees celcius during 15, and cooled to 15 degrees celsius, to avoid that the thermolabile proteins present in it are denatured. Subsequently, it was concentrated in a downflow evaporator by thermal vapor recompression, at 7 bar, 65 degrees celsius for 3 hours, under a vacuum system, which allows it to preserve its original characteristics. Six different types of custard were formulated from the concentrate, with whey concentrate 50 percent, 75 percent and 100 percent chocolate and vanilla. These formulations were subjected to a sensory analysis to measure acceptability through a survey, together with a hedonic scale with specific criteria from 1 to 5, to qualify the attributes of the product. The results of the sensory analysis showed that vanilla and chocolate custard with 100 percent whey concentrate had higher preference, with a protein content of 1.6 percent and 2 percent respectively. These results support that the methodology used is used to generate formulations with whey concentrate, well accepted by potential consumers, obtaining an alternative product, low cost, good nutritional content and high biological value. |
| URI : | http://dspace.udla.edu.ec/handle/33000/13042 |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2020-45.pdf | 799,14 kB | Adobe PDF | Visualizar/Abrir |
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