Bibliographic citations
Vásquez, F., (2001). Elaboración de leche pasteurizada enriquecida con ácidos grasos poliinsaturados EPA (Eicosapentaenoico) y DHA (Docosahexaenoico) provenientes del aceite semirrefinado de pescado [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4048
Vásquez, F., Elaboración de leche pasteurizada enriquecida con ácidos grasos poliinsaturados EPA (Eicosapentaenoico) y DHA (Docosahexaenoico) provenientes del aceite semirrefinado de pescado [Tesis]. : Universidad Nacional Agraria La Molina; 2001. https://hdl.handle.net/20.500.12996/4048
@misc{renati/246993,
title = "Elaboración de leche pasteurizada enriquecida con ácidos grasos poliinsaturados EPA (Eicosapentaenoico) y DHA (Docosahexaenoico) provenientes del aceite semirrefinado de pescado",
author = "Vásquez Castillo, Flor de María",
publisher = "Universidad Nacional Agraria La Molina",
year = "2001"
}
The present essay was carried out in the Milk Pilot Plant of the "Universidad Nacional Agraria La Molina" setting down the following objectives: to determine the leve! of Omega-3 polyunsaturated fatty acids: EPA and DHA in milk so that it is sensorially acceptable for consumers; to determine the intluence of the presence of preservatives (C and E vitamins, and artificial flavor) in the flavor properties: and to determine the storage time during which the product conserves its physico-chemist and sensorial properties at Iaboratory level and at Pilot Plant leve!. In the Iaboratory study there were 3 levels of SFO (semirefined fish oil) tested: 0,2, 0.3 and 0,4% in milk semiskimmed (2,4% of fat), those that would have 67. 100 and 134 mg of EPA and DHA respectively .in 100 ml of milk. These levels were evaluated sensorily with verbal hedonics scales, and analyzed with the statistical Friedman test. The results indicated that the best acceptance was with the leve! Of 0,2% of ASRP. At the Plant Pilot leve!, 7 treatments were evaluated with addition of semirefined fish oil, vitamins and artificial flavor to the milk and a treatment only with milk, which were evaluated sensorily with verbal hedonic sca!es to be compared statistically by Friedman test. These results indicated that exist significant differences between the 7 treatments and the control, highlighting the treatment of milk with 0,2% of SFO. E vitamin ( 160 mg/L.) and artificial flavor (1,25 g/L) as the one that had bigger acceptance followed by the control.Lastly this treatment was compared with the pasteurized milk "La Molina" (3% of fat) by means of flavor test with the participation of 80 panelists, getting 77.5% of preference for the pasteurized milk "La Molina" The storage was in refrigeration (7 ºC) for a period of 12 days for the definitive treatment, during which were controled acidity and pH. being determined that the milk conserved a good state until the tenth day. The definitive treatment contained 2,34 mg of EPA and DHA for 100 ml of milk. However, the content rises to 61 mg of Omega-3 polyunsatured fatty acids in 100 ml of milk when the linolenic and docosapentaenoic acids are considered, coming closer to the values of the milk "Latte Prima Crescita" and "Parmalat Plus" elaborated in Italy that show by each 100 ml , 70 to 80 mg of Omega-3 polyunsatured fatty acids (EPA + DHA + linolenic acid).
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