Elaboración de una bebida fermentada baja en calorías a partir del suero dulce obtenido como subproducto en la elaboración de queso fresco con Bifidum Bacterium saborizada con durazno

Abstract

This titration work is focused on making a functional type drink from the sweet whey that is obtained as a by-product in the elaboration of fresh cheese to have a drink of great nutritional value, it contains lactose in great proportions as structural carbohydrate, Which allows the growth and multiplication of bacteria, to this advantage, this research work was based on the use of sweet whey in the production of fermented beverages by using the ferment Bifidum bacterium giving us a mix of probiotic bacteria and vitamins and to these we added other additives as stabilizers, fruit pulps, to improve the organoleptic and nutritional characteristics of the final product, to prolong the durability of the same. This beverage will provide benefits to human health, it can stimulate the immune response, modulate gastrointestinal motility, prevent the onset of diarrhea, and protect against human infection. The investigation the physical-chemical, bromatological and microbiological analyzes of the serum and the finished beverage were carried out to determine if they met the established standards, a statistical analysis was performed with the data obtained from the analyzes according to the objectives set, a Proof of acceptance of the product through the application of a survey to evaluate the acceptance of a new product consisting of a functional beverage, this refers to those processed foods which contain ingredients that play a specific role in the physiological functions of the human organism, beyond Of its nutritional content.