Elaboración y control de calidad microbiológica de una bebida fermentada de suero lácteo y arazá (Eugenia stipitata)

Abstract

The objective of this investigation was to elaborate and perform the microbiological quality control of a fermented drink of whey and Amazonian pear. A sensory (color, taste, smell), physicochemical and microbiological analysis was applied to determine the process parameters. As results, it was obtained that the optimal formulation was composed of 70% whey, 0.13% culture, 14.85% milk, 15% pulp, 0.02% stabilizer, the same formulation that allowed obtaining a fermented whey drink with the addition of quality Amazonian pear. The physicochemical characteristics of the final fermented whey and Amazonian pear drink presented: milk fat 2.6%, milk protein 1.5%, lactose in the partially lactose-free product 1.2%, lactose in the low-lactose product 0.8%, while the microbiological results were: Mesophilic aerobes 25667 cfu/g, Escherichia coli 8 cfu/g, Staphylococcus aureus 97 cfu/g, Total coliforms 9 cfu/g, molds and yeasts 195 cfu/g, absence of Salmonella and Listeria monocytogenes absence, where all the physical-chemical and microbiological analyzes complied with the parameters of the NTE INE 2608, demonstrated that the elaborated product is suitable for human consumption as it is within the parameters allowed by the Ecuadorian technical standards. The acceptability test of the fermented drink was done from the point of sensory analysis, applying a survey to a group of ESPOCH students, the most accepted formulation by the untrained participants was formulation number 7, taking into account that organoleptic parameters of color 80%, flavor 73%, smell 87%, purchase benefit of 90% were evaluated. It was concluded that whey can be manipulated for the preparation of various food products, providing added value, since it is currently a discarded by-product. It is recommended to encourage the use of fruits from the Ecuadorian Amazon such as Amazonian pear, which has beneficial properties.