Influencia del cultivo láctico, gelatina y sacarosa sobre la viscosidad, sinéresis y características sensoriales en leche fermentada

Resumen

RESUMEN

Se evaluó el efecto del cultivo láctico ((yogurt Lyofast (Lactobacillus delbrueckii ssp. bulgaricus y Streptococcusthermophilus) y Kumis latinoamericano ((Lyofast (Lactococcus lactis ssp. lactis y Lactococcus lactis ssp. Cremoris)),gelatina (0,00, 0,20 y 0,40 %) y sacarosa (0, 5 y 10 %) sobre la viscosidad, sinéresis y características sensoriales en leche fermentada. Se 44,91%)1169,67 mPa.s) Los tratamientos con cultivo de yogurt exhibieron un comportamiento del tipo plástico Bingham; con cultivo Kumis tipo plástico general. La leche fermentada con cultivo Kumis fue másácida, menos dulce y menos consistente que el yogurt presentaron menor sinéresis ( y mayor viscosidad ( que las que emplearon cultivo de Kumis latinoamericano. Al sabor y consistencia sensorial se les aplicó una prueba de categorización cualitativa mediante un panel semi-entrenado. A los resultados del análisis sensorial, se aplicó la Prueba de Friedman y de Wilcoxon, encontrándose diferencia significativa entre tratamientos. La leche fermentada con cultivo Kumis fue másácida, menos dulce y menos consistente que el yogurt.

Palabras clave: Cultivo láctico, sinéresis, cultivo Kumis, leche fermentada.

ABSTRACT

The objetive was to evaluate the effect of the lactic culture ((yogurt Lyofast Y 450 B (Lactobacillus delbrueckiissp. bulgaricus and Streptococcus thermophilus) and Latin-American Kumis Lyofast MO 030 (Lactococcus lactisssp. lactis and Lactococcus lactis ssp. Cremoris)), gelatin (0,00; 0,20 and 0,40 %) and sucrose (0, 5 and 10 %) onthe viscosity, syneresis and sensory characteristics in fermented milk. The rheological characteristics andapparent viscosity of treatments were determined at 4 °C, which showed significant difference (p <0,05). Thesyneresis was evaluated at the third day of elaboration, being found in smaller percentage in treatments with ahigher levels, it was found significant difference (p<0,05). Fermented milks with yogurt culture presented lower syneresis (44,91%) and high viscosity (1169,67 mPa.s) than those that use Kumis Latin-Americanculture. Treatments with yogurt culture exhibited a Bingham plastic behavior, ; Kumis culture, general plasticbehavior. For the flavor and sensory consistency there was applied a test of qualitative categorization by a semitrainedpanel. The test of Friedman and Wilcoxon was applied to the results of the sensory analysis, it was foundsignificant difference between treatments. The fermented milk with Kumis culture was more acidic, less sweet and less consistent than yogurt.

Key words: Lactic culture, syneresis, Kumis culture, fermented milk.