Develop of formulations of stirred fermented milks with cuban fruits pulps

Abstract

Formulations of probiotic stirred fermented milks with Cuban fruits pulps were developed to increase the flavour stock of these products that are sell in Cuba. Guava and mango pulps were utilized in a base formulation, with three levels of pulps 12, 15 and 18%. The global quality was evaluated and also the shelf life packed in polyethylene plastics containers and stored at 4-6ºC was determinate.

The formulations of products were defined using in both cases 15% of pulp. The products had good physic-chemistry and microbiological quality and excellent sensorial quality. The shelf life was 17 and 18 days for guava and mango flavors, respectively.