Evaluation of a fermented milk using a gelling agent

Abstract

The objective of this work was to formulate and evaluate a fermented milk with the use of a gelling agent. For this, it was decided to work with two contents of xanthan gum 0.2 and   0.4% m/m. The milk was prepared from reconstituted whole milk powder at 8.5% m/m non-fat solids with sugar reduction. The two tested formulations were evaluated by a sensory evaluation commission made up of seven trained panelists through a ranking test. Once the best proportion of xanthan gum was established in the fermented milk formulation, three runs of 100 kg each were carried out. The product obtained was characterized in its compositional, microbiological and sensory indicators. Fermented milk obtained from 7% m/m sugar and 0.4% m/m of xanthan gum obtained adequate general characteristics: protein and fat content of 2.7 and       2.2% m/m, respectively, 0.5% m/m of ashes and 10.5% m/m of carbohydrates and a caloric value of 303 kJ. The microbiological indicators met the established specifications, endorsing the adequate hygienic-sanitary quality of the product.