Resumo

ACEVEDO C., DIOFANOR; RODRIGUEZ S., AIDA  e  FERNANDEZ Q., ALEJANDRO. SIMULTANEOUS EFFECTS OF THE PROCESS VARIABLES ON THE RHEOLOGICAL PROPERTIES OF SUERO COSTEÑO. Rev.Bio.Agro [online]. 2013, vol.11, n.spe, pp.112-117. ISSN 1692-3561.

The suero costeño is a fermented dairy product traditionally made in the Colombian Caribbean Coast. The syneresis is a separation process whey from the curd simultaneously with shrinkage, is the biggest flaw of quality dairy products. The simultaneous effect of fermentation temperature (TF, from 27,7 to 39,4 ºC), total solids level (ST, 10,6 to 17,3%, w/v) and concentration of the inoculated (CI, 0,97-6,00% v/v) on the flow rate, yield stress and consistency coefficient Coastal Serum was studied by the response surface methodology with three variables and five levels. Statistical treatment resulted in the generation of mathematical models, they explain that the total solids level is the only variable that significantly affects the consistency coefficient, flow rate and fluence threshold. Total solids level is the only variable that significantly affect the rheological properties of Suero Costeño, and the addition of partially demineralized whey increased yield stress and flow coefficient, decreasing the flow rate. Total solids increased by addition of whey proteins are an appropriate way to improve the consistency, taste and spreadability Suero Costeño .

Palavras-chave : Flow rate; Threshold fluence; Consistency coefficient; Response surface; Partially demineralized whey.

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