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Use of whey as an additive to buffalo milk in the production of Acidophilus milk.

Uso de extensores en leche acidofila de bufala.

Author(s) : IÑIGUEZ C., CARDOSO F., NUÑEZ de VILLAVICENCIO M., et al.

Type of article: Article

Summary

The objective of this work was to obtain a fermented milk from buffalo milk with characteristics similar to that of traditional Acidophilus milk using buffalo milk extended with sweet whey, defining the levels of added whey and the utilization of stabilizer. The type of stabilizer to be used for 60% milk and 40% of whey was determined on a laboratory scale. Response variables were viscosity and sensory evaluations of texture. Satisfactory results were obtained with 70% of milk, 30% of whey, 0.5% starch and 0.25% of orange emulsion. The level of starter of Acidophilus lactobacillus and sugar were 3 and 9% respectively. These formulae were used for producing batches of Acidophilus milk on a pilot-plant scale. The main quality indicators were determined and were subjected to a mass acceptance test.

Details

  • Original title: Uso de extensores en leche acidofila de bufala.
  • Record ID : 2002-0893
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 38 - n. 320
  • Publication date: 2001/03
  • Document available for consultation in the library of the IIR headquarters only.

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