Wydanie 338(44)4 2017

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https://oa.zut.edu.pl/handle/20.500.12539/701

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Przeglądaj Wydanie 338(44)4 2017 wg Autor "Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin"

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    PozycjaOpen Access
    Development of fermented beverages based on acid whey
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Skryplonek, Katarzyna; Jasińska, Małgorzata; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin
    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.