Aida Rodríguez

Efecto de las Variables de Proceso sobre la Cinética de Acidificación, la Viabilidad y la Sinéresis del Suero Costeño Colombiano

In the present study the simultaneous effect of fermentation temperature, milk total solid level and total inoculums concentration on the acidification process, syneresis and viability of Colombian coastal whey, a fermented milk product, traditional of Colombia. For this the response surface methodology with three variables and five levels was employed. Fermentation was done using the bacteria Lactococcus lactis Subs. Lactis (ATCC29146) and Lactobacillus Paracasei Subs paracasei (ATCC 334). The statistical analysis allowed generating mathematical models that were used to determine that the total solids significantly decreased the maximum rate of acidification and syneresis of costal whey, while the temperature significantly affects the viability of lactic acid bacteria.