Conservation of an enriched yogurt with vitamins

Abstract

The aim of investigation was to determine the durability of a perfumed yogurt, enriched with vitamins packed in plastic pots of 450 mL and stored 4 ºC. To execute it they took representative samples of three productions of the product with appropriate characteristics of quality physical, chemistry, sensory and microbiological and were conserved 4 °C. To give had finished the study were considered, their sensory and hygienic quality. As control variables were considered, the acidity and the stability in sinéresis terms. Was the estimate of the durability carried out by means of regression analysis based on the function of risks for incomplete data of shortcomings (α = 0,05), being adjusted the data to the distribution of Weibull. The adjustment kindness of the data to the proposed distribution was proven by means of the technique of Kolmogorov – Smirnov. The defect detected by the tasters to the beginning of the rejections of the lots was a sour flavor not characteristic in the fresh product, which was intensified as the study advanced and it caused the rejection of the lots finally. The time of durability for a percentile of risk of 5% settled down for the product a useful life of 21 days, whenever it is guaranteed 4 ºC like conservation temperature and as material of container plastic pots of 450 mL with plastic tapas.