Elaboración de tres productos lácteos, utilizando leche entera y uvilla Laphysalis peruviana

Abstract

In San Jose ASOPROF association, placed in the Community La Josefina, San Isidro Parish, Guano, Chimborazo Province, 3 dairy products were prepared, using whole milk and uvilla (laphysalis peruviana), with 4 repetitions per treatment in two replicates, using an experimental unit size of 6 liters per repetition. The experimental results were subjected to analysis of variance, regression analysis, mean separation (Tuk Test at P≤ 0.05), as well as the organoleptic characteristics; determining that the dairy milk improved the physicochemical properties, that the total solids were found in greater amounts in koumiss with 13.21%, protein content in koumiss of 4.23%, fat koumiss pH of 1.91 and 4.72% in ice-cream. The organoleptic characteristics by using 4% of uvilla pulp registering color, odor, taste, texture and overall organoleptic 2.38/4.00, 2.67/4.00, 2.50/4.00, 3.13/400 and 13.21/16.00 points. The presence of microorganisms such as coliform, total bacteria and molds and yeasts were in all products, koumiss found in the pulp with 4% of uvilla an amount of 127/UFC/g coliform, 836 UFC/g of total bacteria and 714 UFC/g of molds and yeasts, which are within the parameters governing the rules for consumption INEN. Adding 4% uvilla pulp in yogurt, koumiss and cream, allowed record costs of 19.04; 19.82 and 23.58 American dollars, and benefits of 1.92, 1.84 and 2.32 of benefit / cost..