Aprovechamiento de lactosuero de la empresa Ecolac en la elaboración de postres lácteos

Abstract

In this research, an alternative was developed to take advantage of the whey generated by the Ecolac company (around 1700 liters/day). With the preparation of a lactose-free dairy dessert based on whey, sugar, gelatin, citric acid, preservative, coloring and flavoring the production and efficiency of the process was determinated and tested through microbiological tests. Two factors were evaluated: whey type (acid and sweet) and gelatin concentration (3%, 5% and 7%). The physicochemical properties (firmness, color, turbidity, pH, viscosity and peroxide index) were controlled and sensory evaluation was carried out where a descriptive and preference test was applied. Furthermore,the attributes odor (strawberry, sweet), color (ruby red, brightness), flavor (acid, strawberry, sweet) and texture (elasticity, firmness) were considered. Finally, the process determined that the best formulation, these formulations in the preference test were the ones that obtained the highest score in the parameters of odor, color, flavor and texture.