Elaboración de Leche Avena Esterilizada Utilizando Diferentes Estabilizantes ( Gelatina y Obsigel ) y Niveles de Pimalac como Conservante en la Empresa Prolac S.A.M.

Abstract

At the dairy product processor "PROLAC S.E.M." located in Chimborazo Province, the use of different stabilizers (gel and obsigel) with various pimalac levels (0.01, 0.02 and 0.03%), with four replications per treatment was evaluated using 240 I milk divided into 48 5-1 experimental units distributed under a completely at random design in a combinatory arrangement. The experimental results were subjected to variance analysis, mean separation according to the Walier Duncan test at P <0.05 and P <0.01. It was determined that the oats milk density is lower when gel is used as a stabilizer but acidity increases (10.13 D) as upon using obsigel there is a density of 1.046 and an acidity of 9.83 ° D with pH from 6.75 to 6.76; the average nutrient content is 83.94%, humidity, 4.39% protein, 2.44% fat and 0.78% mineral substances. The microbiological analyzes determined an absence of fecal colliforms, total colliforms, molds and leavens maintaining this feature up to 30 days storage. The oats milk has a good acceptance by consumers as it received excellent and very good marks finding that the pimalac use at 0.01% regardless the stabilizer shows lower production costs (1.48 USD / 1) and a higher economic profit (B / C of 1.35). This is why it is recommended to use this level.