Resumo

MARULANDA, Mateo; GRANADOS, Clemente  e  GARCIA-ZAPATEIRO, Luis Alberto. Sensory analysis and physical-chemical estimation of the useful life of a yogurt beverage based on sweet whey fermented with Estreptococcus Salivarius ssp. Thermophilus and Lactobacillus Casei ssp. Casei. Rev. P+L [online]. 2016, vol.11, n.1, pp.94-102. ISSN 1909-0455.

Introduction. Sweet whey, a byproduct from dairy industries,was used in this research work. This whey is an important nutritional source with multiple properties in a wide range of food and represents one of the most promising sectors in terms of industry growth. Nevertheless, its use is limited due to its taste and high organic content, which makes it a strong potential contaminant. Objective. Make a microbiological analysis, the physical-chemical estimation of the useful life and the sensory analysis of a yogurt beverage based of sweet whey, fermented with Estreptococcus Salivarius ssp Thermophilus and Lactobacillus Casei ssp Casei. Materials and methods. Three samples were formulated, with base on the different soluble solids´ concentrations, and they were microbiologically evaluated by means of the Colombian technical norms NTC-399 and 4519. The useful life was estimated by the use of pH tests and lactic acid percentage, according to norms NTC-399 and NTC-4978, respectively. The acceptance degree compared to that of commercial yogurt was tested by means of a discriminant ordering analytic test. Result. The microbiological analyses demonstrated that the products are safe and comply the terms of the technical norm. The products had a stable useful life during more than 15 days of storage. On the other hand, yogurt type beverages with sweet whey were well accepted in the comparison with commercial beverages. Conclusion. This product can be used in dairy industries for the development of new food products.

Palavras-chave : sweet whey; yogurt; useful life; sensory analysis.

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