Development of fermented milks from buffalo 's semi skimmilk and culture of lactobacillus acidophilus

Abstract

Pitching rate influence of industrial culture of Lactobacillus acidophilus on incubation time, acidity and pH of fermented  milk from buffalo ´s semi skim  milk and 8 %  of sugar, were studied. The best formula, with inoculation rate and emulsion, was used for producing batches of fermented milk at pilot scale to conduct physicochemical and microbiological analysis, and a sensory acceptance test. Shelf life was determined trough the graphic method for incomplete  failurer data using Weibull´s distribution. It was concluded that the product showed good phisico -  chemical, sensory and microbiologic  characteristics. Shelf life at 4 ºC was 15 days during witch it maintains a cellular viabiity of was 10 ⁸ UFC/g. In the mass acceptance test this fermented milk rated within the “I like very much” and “I like extremaly intervals”