Effect of the milk-whey relation on the physicochemical and rheological properties of a fermented milky drink

PACHECO V. M.M.; PORRAS A. O.O.; VELASCO E.; MORALES V. E.M.; NAVARRO A.S.

INGENIERIA Y COMPETITIVIDAD

UNIVERSIDAD DEL VALLE

Lugar: Cali; Año: 2017 vol. 19 p. 80 - 88

0123-3033

The effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syn¬eresis) and rheology (deformation rate, apparent viscosity, flow behavior index and consistency index) of a ferment¬ed dairy drink was studied. A completely randomized experimental design of two factors: percentage of whey (0, 5, 10 and 15% w/w) and type of milk (whole and skim) was used. The significance was determined using an analysis of variance (ANOVA). All properties analyzed except pH had statistically significant differences (P