NEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE

The buffalo milk due to its composition, especially in carbohydrates, present a favorable aptitude for the elaboration of arequipe. Its milky product yield is 40% superior to bovine milk. This investigation evaluates the variation of two neutralization levels (0.09 and 0.10% lactic acid) and three s...

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Autores principales:	Ricardo D. ANDRADE P., Grabiel I. VÉLEZ H., Margarita R. ARTEAGA M., Yolanda S. DÍAZ Q., Saudit S. SÁNCHES S.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	milk sweet sensory analysis pseudoplastic. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/0d05df465e7f4c2c88ce1c672cac3655
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spelling	oai:doaj.org-article:0d05df465e7f4c2c88ce1c672cac36552021-11-19T04:15:21ZNEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE0121-40042145-2660https://doaj.org/article/0d05df465e7f4c2c88ce1c672cac36552009-07-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/1962https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The buffalo milk due to its composition, especially in carbohydrates, present a favorable aptitude for the elaboration of arequipe. Its milky product yield is 40% superior to bovine milk. This investigation evaluates the variation of two neutralization levels (0.09 and 0.10% lactic acid) and three sweeteners percentage (25% sucrose; 22% sucrose and 30% inverted sugar; 20% sucrose and 30% sugar inverted) in the elaboration of buffalo milk arequipe. The panel selected treatment was to test the satisfaction degree by measurement total solid contents, humidity, ashes, protein, fat, viscosity, colour, mesophiles, fecal coliforms, mushrooms and yeasts and Staphylococcus, coagulase positives. It is stored to room temperature, and microbiologicalanalyses are carried for mushrooms and yeasts, organoleptic (sandiness) and physicochemical (solid totals and humidity) by ten days intervals during sixty days. The selected treatment, with a confidence level of 95% is of 0.10% lactic acid, 20% sucrose and 30% inverted sugar. Arequipe presents total solid contents, humidity, ashes, protein and fat of 77.90 ± 0.04%; 22.10 ± 0.04%; 1.76 ± 0.09%; 9.85 ± 0.37% and 7.95 ± 0.41% respectively; a pseudoplastic and thixotropic behavior. Arequipe elaborated, in agreement with the microbiological analyses, comply with practical standards Colombian NTC 3757 of 1996 and conserves its microbiological, organoleptic and physicochemical characteristics until day fifty. Ricardo D. ANDRADE P.Grabiel I. VÉLEZ H.Margarita R. ARTEAGA M.Yolanda S. DÍAZ Q.Saudit S. SÁNCHES S.Universidad de Antioquiaarticlemilk sweetsensory analysispseudoplastic.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 16, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	milk sweet sensory analysis pseudoplastic. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	milk sweet sensory analysis pseudoplastic. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Ricardo D. ANDRADE P. Grabiel I. VÉLEZ H. Margarita R. ARTEAGA M. Yolanda S. DÍAZ Q. Saudit S. SÁNCHES S. NEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE
description	The buffalo milk due to its composition, especially in carbohydrates, present a favorable aptitude for the elaboration of arequipe. Its milky product yield is 40% superior to bovine milk. This investigation evaluates the variation of two neutralization levels (0.09 and 0.10% lactic acid) and three sweeteners percentage (25% sucrose; 22% sucrose and 30% inverted sugar; 20% sucrose and 30% sugar inverted) in the elaboration of buffalo milk arequipe. The panel selected treatment was to test the satisfaction degree by measurement total solid contents, humidity, ashes, protein, fat, viscosity, colour, mesophiles, fecal coliforms, mushrooms and yeasts and Staphylococcus, coagulase positives. It is stored to room temperature, and microbiologicalanalyses are carried for mushrooms and yeasts, organoleptic (sandiness) and physicochemical (solid totals and humidity) by ten days intervals during sixty days. The selected treatment, with a confidence level of 95% is of 0.10% lactic acid, 20% sucrose and 30% inverted sugar. Arequipe presents total solid contents, humidity, ashes, protein and fat of 77.90 ± 0.04%; 22.10 ± 0.04%; 1.76 ± 0.09%; 9.85 ± 0.37% and 7.95 ± 0.41% respectively; a pseudoplastic and thixotropic behavior. Arequipe elaborated, in agreement with the microbiological analyses, comply with practical standards Colombian NTC 3757 of 1996 and conserves its microbiological, organoleptic and physicochemical characteristics until day fifty.
format	article
author	Ricardo D. ANDRADE P. Grabiel I. VÉLEZ H. Margarita R. ARTEAGA M. Yolanda S. DÍAZ Q. Saudit S. SÁNCHES S.
author_facet	Ricardo D. ANDRADE P. Grabiel I. VÉLEZ H. Margarita R. ARTEAGA M. Yolanda S. DÍAZ Q. Saudit S. SÁNCHES S.
author_sort	Ricardo D. ANDRADE P.
title	NEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE
title_short	NEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE
title_full	NEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE
title_fullStr	NEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE
title_full_unstemmed	NEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE
title_sort	neutralization and addition of sweetening effect in physicochemical microbiological and sensory properties of buffalo milk arequipe
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/0d05df465e7f4c2c88ce1c672cac3655
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NEUTRALIZATION AND ADDITION OF SWEETENING EFFECT IN PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF BUFFALO MILK AREQUIPE

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