Production of liqueurs based on milk fermentation

The objective of the research was to obtain an alcoholic beverage from the fermentation of cow's milk with physicochemical and sensory characteristics suitable for consumption, the milk was acquired at the UNTRM-A dairy, a physicochemical analysis was performed such as pH, ºBrix, density and acidity, it was fermented with yeast at concentrations of 0.01%; 0.02% and 0. 03% and addition of commercial sugar at concentrations of 10%; 20% and 30%, at a temperature of 25°C, obtaining a non-distilled and distilled beverage; the physicochemical and sensory analysis was carried out, evaluated by means of a bifactorial statistical design (3A x 3B), with three replications and analysis of variance at 95% confidence; under a completely randomized design (DCA) to evaluate pH, °Brix, density of the alcoholic beverage fermented from milk fermentation; likewise, the sensory attributes of color, flavor, appearance and aroma were evaluated using a DBCA with 20 panelists.