Evaluación de la calidad del manjar de leche aplicando tres tipos de sustrato (Pectina, Sacarosa y Maicena)

Abstract

At the Dairy Products Plant of the Cattle and Livestock Sciences Faculty of the ESPOCH, the addition of 2% different stabilizers ( pectin , saccharose and fine corn flour ) in the milk delicacy processing was evaluated with five replications each. The experimental unit was 10 1. It was determined that the stabilizers affected statistically the nutrition value of the milk delicacy, since the moisture loss by heating is higher with saccharose, while , with fine corn flour it is lower (32.12%), but dry matter and protein content increase (67.88% and 6.19 % respectively).The organoleptic features were not favoured with initial marks from Excellent to Very Good and at 30 days, from Good to Very Good. The bacteriological analyses determined an absence of colliform , pathogenic bacteria as well as fungi and leavens, but the active bacteria which are not harmful were present ; this is why this product is suitable for human consumption. With the fine corn flour use the production cost is lower , reaching a 1.26 benefit-cost while , with saccharose it was 1.15. In the rack life ,it was observed that the milk delicacy surpassed a 30-dy refrigeration without any problem; this is why it is recommended to use fine corn flour as a thickening component or as a stabilizer because of it low production cost and higher profitability