Evaluation of Quality Parameters of Different Trademarks of Milk and Yogurt and Changes During Storage.
The aims of this study was to analyse the physicochemical properties of different brands of pasteurized milk as well as yogurt in order to evaluate their quality, different brands of pasteurized milk and yogurt were used, two types were obtained: the first was kept in refrigeration for two weeks cal...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositorio: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Idioma: | español |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/4442 |
| Acceso en línea: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/4442 |
| Access Level: | acceso abierto |
| Palabra clave: | Milk yogurt specific gravity non-fatty solids lactic acid Leche gravedad específica sólidos no grasos ácido láctico |
| Sumario: | The aims of this study was to analyse the physicochemical properties of different brands of pasteurized milk as well as yogurt in order to evaluate their quality, different brands of pasteurized milk and yogurt were used, two types were obtained: the first was kept in refrigeration for two weeks called "stored sample", the second sample was obtained one day before the tests, called "fresh sample”. The results obtained showed that the ALPURA brand has complied with most parameters, nevertheless, does not comply with the pH values obtaining a value of 6.48 where the parameter was 6.5 to 6.8, regarding to the yogurt, the “fresh” LALA brand obtained a pH of 3.9 being the reference parameter less than 4.4 as well as titratable acidity that represents the best value compared to the other brands analyzed. |
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