Effect of Thickener Use in Whole and Skim Milk for Set Yogurt Production

Abstract

This study focuses on the effect of using thickeners in whole and skim milk through product standardization. Six treatments were formulated with different thickener dosages (1.2%, 1.4%, and 1.6%). Subsequently, acceptability was evaluated using a tasting panel. The results of the physicochemical, microbiological, and shelf-life analyses demonstrated that the developed product is safe, free from contamination, suitable for human consumption, and compliant with the parameters established by Bolivian standards. The cost analysis compared the different dosages and showed that as investment in raw materials increases, the marginal rate of return falls below the minimum rate of return, with the best production cost being Bs 64.44 per five liters of milk. Therefore, it can be concluded that a new dairy product was obtained that is nutritious, contamination-free, quality-certified, and economically profitable, representing an ideal alternative due to the properties that distinguish it from conventional yogurt and making it suitable for the general public.