Natural yogur obtained from milk with dairy serum a laboratory scale, national university of engineering, north regional headquarters, Estelí Nicaragua

Authors

  • Mariliana Videa Bustillo Universidad Nacional de Ingeniería
  • Mabel Vanessa Videa Zelaya Universidad Nacional de Ingeniería

DOI:

https://doi.org/10.5377/elhigo.v9i1.8997%20

Keywords:

fermentation, formulation, sensorial analysis, whey

Abstract

The purpose of the research was to prepare a fermented beverage (yogurt) resulting from a mixture between whey and whole milk, using three formulations with different proportions of whey and whole milk 30/70, 50/50 and 70/30, respectively. Complying with the optimal organoleptic properties, seeking the reduction in production costs and at the same time the reuse of whey as a pollutant of the environment. To start the yogurt production, the raw material was characterized using fresh whole cow's milk and fresh whey from the cheese processing, both substances (milk and whey) were subjected to chemical physical analysis (temperature, density and titratable acidity). The three types of yogurt formulations were prepared and it was determined by sensory analysis that the formula containing 70% milk and 30% whey presented better organoleptic characteristics. With the selected formulation, calculations of productive performance and mass balances were performed, it was found that the yield in relation to 3.68 kg of milk-whey mixture, equivalent to 100% was 2.11 kg of yogurt, that is 54%, this being the production yield. At the same time, the general costs to produce 100 yogurt containers of 250 ml each were calculated and the cost of producing the 100 containers was found to be C$ 1,777.27, giving a cost per unit of C$ 17.77.

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Author Biographies

Mariliana Videa Bustillo, Universidad Nacional de Ingeniería

Ingeniera Agroindustrial, con maestría en procesamiento de alimentos. Docente e investigadora en temáticas relacionadas al procesamiento de alimentos, tutora de tesis monográficas para las carreras de Ingeniería Agroindustrial e Ingeniería Industrial.

Mabel Vanessa Videa Zelaya, Universidad Nacional de Ingeniería

 Graduada de Ingeniería Agroindustrial en la Universidad Nacional de Ingeniería Recinto Universitario Augusto C. Sandino.

Published

2019-12-19

How to Cite

Videa Bustillo, M., & Videa Zelaya, M. V. (2019). Natural yogur obtained from milk with dairy serum a laboratory scale, national university of engineering, north regional headquarters, Estelí Nicaragua. Journal of Science and Technology El Higo, 9(1), 59–68. https://doi.org/10.5377/elhigo.v9i1.8997

Issue

Section

Scientific articles