Efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas y reológicas en una bebida láctea fermentada

Abstract

Efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas y reológicas en una bebida láctea fermentada Mónica María-Pacheco V. Argentina. §monica.pacheco@unipaz.edu.co, oscar.porras@unipaz.edu.co, edwin.velasco@unipaz.edu.co, edgar.morales@unipaz.edu.co, albanavarro@yahoo.com.ar AbstractThe effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syneresis) and rheology (deformation rate, apparent viscosity, flow behavior index and consistency index) of a fermented dairy drink was studied. A completely randomized experimental design of two factors: percentage of whey (0, 5, 10 and 15% w/w) and type of milk (whole and skim) was used. The significance was determined using an analysis of variance (ANOVA). All properties analyzed except pH had statistically significant differences (P<0.05). The use of whole milk in comparison to skim milk generated an increase in soluble solids and viscosity of the beverage but caused a decrease in acidity and syneresis. The growth in whey concentration increased syneresis and apparent viscosity but decreased soluble solids and consistency index. The changes in properties are related to the contribution of fat from milk and the contribution of calcium and phosphate from whey, affecting both the interaction between the casein micelles and the water retention capacity, which changes the composition and fluidity of the beverage. Keywords: Casein, fermented milk, lactic acid, pH, syneresis, viscosity. ResumenSe estudió el efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas (pH, acidez total, sólidos solubles y sinéresis) y reológicas (velocidad de deformación, viscosidad aparente, índice de comportamiento al flujo e índice de consistencia) de una bebida láctea fermentada. Se utilizó un diseño experimental completamente al azar de dos factores: porcentaje de lactosuero (0, 5, 10 y 15% p/p) y tipo de leche (entera y descremada). La significancia se determinó mediante un análisis de varianza (ANOVA). Todas las propiedades analizadas excepto el pH presentaron diferencias estadísticamente significativas (P<0,05). El uso de la leche entera en comparación con la leche descremada generó un incremento en los sólidos solubles y en la viscosidad de la bebida, pero causó una disminución en la acidez y la sinéresis. El incremento en la concentración de lactosuero aumentó la sinéresis y la viscosidad aparente pero disminuyó los sólidos solubles e índice de consistencia. Los cambios en las propiedades se relacionan con el aporte de grasa que realiza el tipo de leche y la contribución de calcio y fosfato que efectúa la adición de lactosuero, afectando tanto la interacción entre las micelas de caseína como la capacidad de retención de agua, que resulta en cambios en la composición y fluidez de la bebida.Palabras Clave: Ácido láctico, caseína, leche fermentada, pH, sinéresis, viscosidad.

Impact of the pulsed electric field on physicochemical properties, fatty acid profiling, and metal migration of goat milk

“…TSS value significantly increased (p < .05) from 10.86 ± 0.11 °Brix (untreated) to 11.12 ± 0.17 °Brix during PEF treatment at 40 kV/cm for 10 μs (Table 1). TSS in milk are related to the composition of dissolved salts (calcium phosphate) from the CM and sugar (lactose) (Pacheco et al, 2017). Hence, our result proposes that PEF treatment may induce the separation of CM into sub-micelles due to the weakening of hydrophobic and electrostatic interactions between sub-micelle, followed by the clustering of sub-micelle to form a large agglomerate (Dhineshkumar et al, 2016).…”

“…The decrease of Ca 2+ leads to the protonation of the phosphate that lowers the pH value of the PEF-treated sample. Pacheco et al (2017) also iterated that Ca 2+ can accelerate the protonation of phosphate on the surface of the micelles. TSS in untreated and PEF-treated samples were expressed in °Brix.…”

Characterization of a New Powdered, Milk-Based Medicinal Plant (Alcea rosea) Drink Product

“…In addition to this, the pH value of the reconstituted hollyhock drink was determined as 6.347 ± 0.006. It was statistically different but closer to each other, and changes in pH and acidity can affect the stability of the structural network of the drink [22]. There was no statistical importance between the protein content of the milk powder (29.92 ± 2.40) and dried milky hollyhock drink (29.12 ± 1.26) samples.…”

Efeito Da Adição Do Soro De Leite Na Elaboração De Produtos Cárneos

“…Segundo Pacheco et al (2017), a composição do soro de leite pode vai variar de acordo com composição química do leite, a alimentação e reprodução do animal e do clima. Além disso, tipo coagulação e da operação de produção do queijo vai influenciar diretamente no sabor.…”