Utilización de Pectina, Gelatina y Goma Xantana en el Manjar de Leche a Base de Lactosuero.

Abstract

At the Dairy Industry Plant San Antonio Nutri Leche, located in Cañar province, parish Juncal, Panamericana North Km 80- way Durán-Tambo, was used pectin and gelatin xanthan gum in the preparation of milk delicacy based in whey, four experimental units per treatment in two consecutive trials, they were distributed under a completely Design at Random. The size of experimental unit was 100 liters per repetition, determined that statistically influenced the stabilizers used in the qualitative characteristics of milk delicacy based in whey, reporting the best moisture content (34,04%), protein (5,55%), ash content (1,67%), and dry matter (65,98%), with the application of treatment T2 (gelatin). In the total valuation of the organoleptic test, the best score were reached by the milk delicacy with the application of treatment T2 (gelatin), with initial ratings of excellent to very good up to 30 days of storage. The Microbiological analysis identified absence of micro coliforms organisms, molds and yeasts in all treatments evaluated. The higher benefit-cost was by the milk delicacy. T2 treatment (gelatin), whit a value of 1,42. The product storage life was observed that evaluated treatment with stabilizers exceeded the 30 days while maintaining its organoleptic and microbiological quality, so it is recommended to use a mixture of stabilizers-based of gelatin and xanthan gum which improves consistency and favors the sensorial qualities of milk delicacy based in whey.