<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0123-4226</journal-id>
<journal-title><![CDATA[Revista U.D.C.A Actualidad & Divulgación Científica]]></journal-title>
<abbrev-journal-title><![CDATA[rev.udcaactual.divulg.cient.]]></abbrev-journal-title>
<issn>0123-4226</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Ciencias Aplicadas y Ambientales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0123-42262021000100016</article-id>
<article-id pub-id-type="doi">10.31910/rudca.v24.n1.2021.1922</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of process variables on the physicochemical and rheological properties of yogurt]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de las variables de proceso sobre las propiedades fisicoquímicas y reológicas de yogur]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Paz-Díaz]]></surname>
<given-names><![CDATA[Héctor J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mora-Vergara]]></surname>
<given-names><![CDATA[Lia Z.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Navarro-Arana]]></surname>
<given-names><![CDATA[Cristian E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Navarro]]></surname>
<given-names><![CDATA[Alba Sofia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pacheco-Valderrama]]></surname>
<given-names><![CDATA[Mónica María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Universitario de la Paz, UNIPAZ  ]]></institution>
<addr-line><![CDATA[Barrancabermeja Santander]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Universitario de la Paz, UNIPAZ  ]]></institution>
<addr-line><![CDATA[Barrancabermeja Santander]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Universitario de la Paz, UNIPAZ  ]]></institution>
<addr-line><![CDATA[Barrancabermeja Santander]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CIDCA Universidad Nacional de La Plata ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Instituto Universitario de la Paz, UNIPAZ  ]]></institution>
<addr-line><![CDATA[Barrancabermeja Santander]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0123-42262021000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0123-42262021000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0123-42262021000100016&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT In this research, the effect of the lactic starter culture, the fermentation time, the incubation temperature and the percentage of fat on the firmness and consistency of a fermented milk drink was evaluated through physicochemical characteristics of total acidity, pH, syneresis and flow behavior. The purpose was to find the best formulation that extends the shelf life of yogurt, leading to an improvement in the manufacturing process of a local dairy company in Barrancabermeja (Santander, Colombia). Quality criteria were evaluated by means of the percentage of acidity and pH of the yogurt, as well as its syneresis and rheological parameters during a storage time of 24 hours and 7 days in refrigeration. Acceptable quality parameters were obtained for the yogurt prepared with an inoculum concentration of 2%, an incubation temperature of 40°C and an incubation time of 150 minutes. In addition, better properties of firmness and consistency were found, with absence of syneresis and viscosity in the accepted range, for this dairy product.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN En esta investigación, se evaluó el efecto del cultivo iniciador láctico, el tiempo de fermentación, la temperatura de incubación y el porcentaje de grasa en la firmeza y consistencia de una bebida de leche fermentada, a través de las características fisicoquímicas de acidez total, pH, sinéresis y comportamiento de flujo. El propósito fue encontrar la mejor formulación que extienda la vida útil del yogur, lo que lleva a un perfeccionamiento del proceso de fabricación de una empresa local de productos lácteos en Barrancabermeja (Santander, Colombia). Se evaluaron criterios de calidad por medio del porcentaje de acidez y pH del yogurt, así como su sinéresis y parámetros reológicos, durante un tiempo de almacenamiento de 24 horas y de 7 días en refrigeración. Se obtuvieron parámetros de calidad aceptables para el yogurt, preparado con una concentración del inóculo de 2%, una temperatura de incubación de 40°C y un tiempo de incubación de 150 minutos. Además, se encontraron mejores propiedades de firmeza y de consistencia, con ausencia de sinéresis y viscosidad en el rango aceptado, para este producto lácteo.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Acidity]]></kwd>
<kwd lng="en"><![CDATA[Lactic culture]]></kwd>
<kwd lng="en"><![CDATA[Syneresis]]></kwd>
<kwd lng="en"><![CDATA[Viscosity]]></kwd>
<kwd lng="en"><![CDATA[Yogurt]]></kwd>
<kwd lng="es"><![CDATA[Acidez]]></kwd>
<kwd lng="es"><![CDATA[Cultivo láctico]]></kwd>
<kwd lng="es"><![CDATA[Sinéresis]]></kwd>
<kwd lng="es"><![CDATA[Viscosidad]]></kwd>
<kwd lng="es"><![CDATA[Yogur]]></kwd>
</kwd-group>
</article-meta>
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