Utilización de Suero de Mantequilla para Elaboración de Kumis con Diferentes Niveles de Leche En Polvo ( 2%, 4%, 6%, )

Abstract

At the dairy industry FLORALP SA, different powder milk levels (2%, 4%, 6%) were evaluated using butter serum in the elaboration of kumis, under a completely at random design, with 3 treatment against a control treatment and 4 replications giving a total of 32 experimental units in 2 consecutive trials. The use of milk powder significantly (P <0.05) the nutritional characteristics of the product.The use of 2% powder milk gave the kumis the best acidity levels (69.75%), (4.30) pH, (1.03g / ml) density, (1.18%) fat, (9.10%) total solids and (3.58%) protein, permissible according to the INEN norms against the other treatments. The use of levels 4 and 6% recorded acceptable results, acidity (73.75 and 76.88% ), (4.27and 4.23) pH, (1.04g / ml) density, (1,45 and 1.79%) fat, (9.37 and 9.71%) total solids and (3.06 and 3.31%) protein respectively, according to the INEN 2395 : 2006 norm for fermented milk. Microbiologically the product is suitable for consumption. Results of Escherichia coli (<10) CFU / ml), total colliforms (5.00 CFU / ml) aerobes (<10 ° CFU / ml), molds (1,250 CFU / ml) and leavens (<10 CFU / ml) were obtained, values ​​which do not surpass the established ones of the INEN 2395: 2006 to 03.01-442 norm, with a service life of 42 days and refrigeration storage, With a benefit-cost of 1.51 $ dollars. Statistically did not affect the organoleptic characteristics, this is why it is recommended to elaborate kumis using 2% powder milk, permitting to increase the physicochemical and organoleptic characteristics, reduce production costs and improve profitability.