PARÂMETROS FÍSICOS E QUÍMICOS DE RICOTA DE LEITE COM IOGURTE

Abstract

The demand for food for fast consumption, practical, nutritious and easy to handle has been increasing significantly in the market in recent years, and a food that adapts to these conditions is fermented milk drinks. With this principle, the objective was to evaluate the behavior of pH, viscosity and syneresis of milk ricotta plus yogurt for 1, 8, 15, 22 and 29 days of storage under refrigeration. The natural yogurt and ricotta were processed separately, after which both products were homogenized so that they could remain in storage and evaluate the physical-chemical parameters. The pH of the samples resulted in a variation from 5.10 to 5.34, with a decrease until the 15th day of storage, and an increase from the 15th day to the 29th day of storage. The product viscosity increased in consistency with a minimum value on the 1st day of 7940 cP and a maximum of 17820 cP on the 29th day of storage. There was no syneresis in the product. The increase in the solids content of milk used in the manufacturing process of milk ricotta with yogurt tends to improve firmness and reduce syneresis. Based on the results, it was observed that viscosity, pH, and syneresis are important factors for fermented milk drinks.