Elaboración de yogurt tipo i con diferentes niveles de leche de búfala

Abstract

The objective of the research was to elaborate on a yogurt using different levels of buffalo milk. The beverage was made with 0, 25, 50, 50, 75, and 100% buffalo milk, and 0.05g of lactic culture was added. Incubation was then carried out over 4 hours at a temperature of 45 c. Physicochemical characteristics such as % protein using the Kjeldahl method, soluble solids with a refractometer, and % fat with the Gerber method were evaluated. For the microbiological analysis, the sowing technique was used by extension plate and depth with different dilutions according to the microorganism. For the sensory analysis, a 5-point hedonic scalar test was used with 30 untrained panelists, and for the economic analysis, production costs and the benefit/cost indicator were used. For data analysis, the statistical software "Infostat" was used, applying a CRD and the Tukey test for the separation of means (p<0.05). For sensory data analysis, the Kruskal Wallis test was used. When 100% buffalo milk was used in the preparation of yogurt, higher physicochemical values were obtained for protein, soluble solids, and fat (3.43%, 8 °brix, and 7%, respectively). In the microbiological part, all treatments were free of total coliforms, e. Coli, and molds. In the sensory analysis of the yogurt, there was a good acceptance. The economic analysis determined that it is feasible to use 100% buffalo milk since the acquisition cost of this raw material is the same as cow's milk. In addition, a benefit/cost of $1.37 was obtained. The growth of lactic acid bacteria was 108 CFU/ml, which leads to the conclusion that this yogurt is probiotic and has a high nutritional value, so its consumption is recommended.