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Utilisation de petit lait en complément de lait de bufflesse pour la fabrication de lait acidophile.

Uso de extensores en leche acidofila de bufala.

Auteurs : IÑIGUEZ C., CARDOSO F., NUÑEZ de VILLAVICENCIO M., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Uso de extensores en leche acidofila de bufala.
  • Identifiant de la fiche : 2002-0893
  • Langues : Espagnol
  • Source : Acta Alimentaria - vol. 38 - n. 320
  • Date d'édition : 03/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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