DEVELOPMENT OF FERMENTED BEVERAGES BASED ON ACID WHEY
Journal Title: Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria et Zootechnica - Year 2017, Vol 44, Issue 338
Abstract
Acid whey is a valuable raw material obtained during acid-coagulated cheese and acid casein production. Nowadays whey processing techniques are well developed, however the utilization of acid whey, due to low pH, still remains a challenge especially for small dairy plants. The aim of the study was to design and evaluate the fermented beverages based on acid whey containing yogurt bacteria starter cultures. In order to enrich casein content and obtain product with quality characteristics similar to fermented milk drinks, whey was combined with milk, unsweetened condensed milk or skimmed milk powder. Moreover, the beverages were supplemented with prebiotics: inulin and oligofructose and whey protein concentrates. The evaluation of the beverages included acidity measurement and sensorial analysis. Moreover the conditions of whey pasteurization were evaluated. According to the results, the best raw materials and additives were selected. It was stated, that to obtain the product with good sensory characteristics, the addition of milk must amount minimum 50%. The results allowed to invent several kinds of fermented beverages with desirable properties. The most appropriate conditions of whey heat treatment was pasteurization at the temperature of 72°C for 10 minutes. The obtained results indicated that acid whey can be considered as a raw material for the production of fermented beverages with acceptable sensory quality. The practical impact of the work comes from the aspect, that it presents the new method of direct utilization of acid whey and it may be a new, attractive alternative for dairy industry.
Authors and Affiliations
Katarzyna SKRYPLONEK, Małgorzata JASIŃSKA
Keywords
Related Articles
- EP ID EP410425
- DOI 10.21005/AAPZ2017.44.4.20
- Views 96
- Downloads 0
SEASONAL CHANGES IN OCCURRENCE OF Fusarium ISOLATES IN GRAIN WAREHOUSES
Cereal grains on global scale provide more energy than other types of crops. They are a rich in carbohydrates and are the main source of this nutritional substances. Cereal and products made of it supply half of daily ca...
RENAL EXPRESSION OF AQUAPORIN 2 (AQP2) OF GROWING PIGLETS FED DIET SUPPLEMENTED WITH INULIN AND PROBIOTICS
Feeds supplemented with probiotics and inulin, which help in the maintenance of desired intestinal microbiota, have beneficial, multidirectional, health-promoting effects. One such effect involves increased bioavailabili...
THE USE OF SERUM PROTEIN ELECTROPHORESIS IN DIAGNOSIS OF HORSE DISEASES
The aim of the study was to use serum protein electrophoresis for a preliminary evaluation of the physiological condition of horses and detection of potential diseases. The serum electropherogram of healthy horses is cha...
BODY CONDITION OF MALE FARM MINK (Neovison vison) DURING A MATING SEASON
The study was aimed to evaluate the relationship between the body condition of males of farmed mink (Neovison vison) and their behaviour as well as mating performance. The observations involved 170 males of Pearl mink. B...
ASSOCIATION MAPPING OF EFFECTIVE LEAF RUST RESISTANCE GENES IN COLLECTION OF WINTER WHEAT
Leaf rust disease caused by Puccinia triticina contributes to decrease of wheat yield worldwide. Development of Next Generation Sequencing (NGS) technologies allows for scanning of genotypes. Next, selected markers assoc...