Storage study of fermented dairy dessert

Abstract

In this research, the conservation time was determined with adequate physical, chemical, microbiological and sensory characteristics of a fermented dairy dessert flavored with soursop essence, packaged in 450 mL plastic pots, stored at    4°C. For the evaluation, representative samples of                          3 productions of the product with adequate quality characteristics were taken and kept at 4°C. Microbiological evaluation was carried out as standardized. The sensory analysis involved 7 trained tasters, who evaluated the attributes: acidity, sweetness and gel consistency using a continuous scale of 10 cm of length of increasing intensity from left to right. Sensory results were processed by dual classification variance analysis and Duncan's rank test. For 21 days the significant differences in the evaluations of acidity and sweetness of the dessert did not favor the rejection of the samples, it maintained a gel consistency between very light to light that corresponds to the texture of a fresh product, and a microbiological stability. The shelf life of the fermented dairy dessert was established at 21 days, provided that the temperature of 4ºC is guaranteed and the product is packaged in 450 m L plastic pots with plastic lids.