Therapeutic properties of whey used as fermented drink

Kar, T.; Misra, A. K.

doi:10.1590/s0001-37141999000200015

Cited by 19 publications

(17 citation statements)

References 11 publications

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“…O soro resultante do processamento do queijo pode ser utilizado na criação de machos leiteiros como forma de reduzir custos de criação e de utilização de resíduos potencialmente poluentes (Fontes et al, 2006). Com relação à composição, o soro é constituído, basicamente, de 92% de água, 8% de matéria seca, 4,8% de lactose, 0,7% de proteína bruta, 0,4% de gordura e 0,5% de cinzas (Kar & Misra, 1999;Pelegrine & Carrasqueira, 2008). Porém, a substituição total do leite por soro não é recomendada.…”

Section: Introductionunclassified

Desempenho de bezerros aleitados com soro de queijo em associação ao colostro

Lima

Aroeira

et al. 2012

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar o desempenho de bezerros mestiços, aleitados com soro de queijo em associação ao colostro. Foram utilizados 24 bezerros Holandês x Zebu, distribuídos em delineamento inteiramente casualizado, com três tratamentos e oito repetições. Os tratamentos consistiram de: leite integral, 50% de leite integral + 50% de soro de queijo, e 30% de colostro + 70% de soro de queijo. O desenvolvimento dos bezerros foi avaliado até os 60 dias de idade, por meio de pesagens semanais e mensurações corporais. Para a estimativa de consumo, foram feitas medições diárias de consumo da dieta sólida, pelo método oferta/ sobra. O desempenho econômico foi avaliado pelo cálculo de indicadores de custos e receitas, e de medidas de resultados econômicos. Não houve influência da dieta líquida sobre o consumo de matéria seca e sobre as médias de medidas corporais dos bezerros. Foram observadas diferenças significativas no ganho de peso dos animais na segunda e na quarta semanas de vida. A dieta com colostro apresentou o maior lucro adicional em comparação ao tratamento controle. A associação do soro de queijo ao colostro é a opção mais vantajosa economicamente, já que a substituição de 100% do leite por esses subprodutos não prejudicou o desempenho dos animais.Termos para indexação: avaliação econômica, bezerros mestiços, consumo de matéria seca, desenvolvimento ponderal, sucedâneo. Performance of calves fed cheese whey associated with colostrumAbstract -The objective of this work was to evaluate the performance of crossbred calves fed cheese whey, in association with colostrum. Twenty-four Holstein x Zebu calves, distributed in a completely randomized block design, with three treatments and eight replicates, were used. The treatments consisted of: whole milk; 50% whole milk + 50% cheese whey; and 30% colostrum + 70% cheese whey. The development of calves was evaluated until 60 days of age by weekly weighing and body measurements. To estimate consumption, daily measurements of solid diet consumption were done by the supply/spare method. Economic performance was evaluated by calculating indicators of costs and revenues, and measurements of economic outcomes. There was no influence of liquid diet on dry matter intake and on average body measurements of calves. Significant differences were found in animal weight gain in the second and in the fourth weeks of life. The diet containing colostrum showed the highest additional profit when compared to the control treatment. The association of cheese whey and colostrum is the most economically advantageous option in the liquid diet of crossbred calves, since the substitution of 100% of the milk by these byproducts did not harm the performance of animals.Index terms: economic evaluation, crossbred calves, dry matter intake, weight development, milk replacer. IntroduçãoA pecuária de leite é considerada atividade de baixa rentabilidade por apresentar altos custos de produção em relação aos preços de venda, baixa produtividade por animal e por área, e pequenos vol...

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Section: Introductionunclassified

Desempenho de bezerros aleitados com soro de queijo em associação ao colostro

Lima

Aroeira

et al. 2012

Pesq. agropec. bras.

View full text Add to dashboard Cite

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“…Whey is considered as a good medium for growth of lactic acid bacteria. In number of studies whey was subjected to fermentation conducted by strains of yogurt bacteria (Kar and Misra 1999;Gallardo-Escamilla et al 2007), or by yogurt bacteria combined with probiotics (Pescuma et al 2008;Bulatović et al 2014). Moreover, according to Magalhães et al (2010), whey is appropriate environment for growth of kefir grains.…”

Section: Beverages With Smpmentioning

confidence: 99%

“…Moreover, according to Magalhães et al (2010), whey is appropriate environment for growth of kefir grains. In the study, the beverages were fermented in the temperature of 42 ± 1°C, which according to Kar and Misra (1999), is an optimal value for whey fermentation by strains of yogurt bacteria. In quoted study, the authors highlighted therapeutic value of fermented whey, which may facilitate the transit of viable yogurt bacteria to intestines.…”

Section: Beverages With Smpmentioning

confidence: 99%

Development of Fermented Beverages Based on Acid Whey

Skryplonek¹,

Jasińska²

2017

Folia Pomer. Univ. Technol. Stetin., Agric., Aliment., Pisc., Z

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Streszczenie. Serwatka kwasowa jest cennym surowcem uzyskiwanym podczas produkcji serów twarogowych oraz kazeiny kwasowej. Pomimo znacznego rozwoju technik przetwórstwa serwatki wykorzystanie serwatki kwasowej, ze względu na jej niskie pH, nadal pozostaje wyzwaniem, zwłaszcza dla małych zakładów mleczarskich. Celem pracy było opracowanie i ocena fermentowanych napojów na bazie serwatki kwasowej z udziałem kultur jogurtowych. W celu zwiększenia zawartości kazeiny i uzyskania produktu o cechach jakościowych zbliżonych do fermentowanych napojów mlecznych serwatkę połączono z mlekiem, niesłodzonym mlekiem skondensowanym lub z odtłuszczonym mlekiem w proszku. Ponadto napoje wzbogacano w prebiotyki (inulinę i oligofruktozę) albo w białko serwatkowe, dodając koncentraty WPC (whey protein concentrates). Ocena napojów obejmowała pomiar kwasowości i analizę sensoryczną. W pracy badano również wpływ pasteryzacji serwatki na jakość napojów. Na podstawie otrzymanych rezultatów wybrano najlepsze surowce i dodatki do produkcji napojów na bazie serwatki kwasowej. Wyniki pozwoliły opracować kilka wariantów napoju o pożądanych właściwościach. Stwierdzono, że aby otrzymać produkt o dobrych właściwościach sensorycznych, dodatek mleka musi wynosić co najmniej 50%. Najbardziej odpowiednią obróbką cieplną serwatki była pasteryzacja w temperaturze 72°C przez 10 minut. Uzyskane wyniki wskazują, że serwatka kwasowa może być wykorzystana jako surowiec do produkcji akceptowanych sensorycznie napojów fermentowanych. Praca przedstawia nową metodę bezpośredniego wykorzystania serwatki kwasowej, która może stanowić atrakcyjną propozycję dla przemysłu mleczarskiego.

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“…Whey itself has the ability to act as an antioxidant, antihypertensive, antitumor, hypolipidemic, antiviral and chelating agent [6]. Thus, in recent years the bioconversion of whey has become an interesting process from the viewpoint of human nutrition, especially for therapeutic purposes, in regard to economy, and with advantage for reducing pollution [7].…”

Section: Improvement Of Production Performance Of Functional Fermentementioning

confidence: 99%

Improvement of production performance of functional fermented whey-based beverage

Bulatović¹,

Rakin²,

Mojović³

et al. 2014

CI&CEQ

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The aim of this study was improvement of the performances for the production of whey-based beverages with highly productive strains of Lactobacillus. Individual or mixed culture containing Lactobacillus helveticus ATCC 15009, Lactobacillus delbrueckii ssp. lactis NRRL B-4525 and Streptococcus thermophilus S3 were studied. The scientific hypothesis was that production performances, especially aroma and viable cell count, are positively affected by the strains combination and temperature. Based on the results, beverages obtained by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 had higher aroma values than beverages obtained by individual strains. The symbiosis of tested strains has positive impact on the aroma of produced beverage. In addition, the temperature has significant influence on cell viability during the storage and fermentation dynamic. The beverages produced by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 at 42 oC achieved higher storage stability (19 to 22 days) than beverages produced at 37?C and 45?C (13 to 19 days). Subsequently, at 42 ?C fermentation time for both mixed cultures was 1.5 h shorter, compared to the time achieved at 37?C.

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Therapeutic properties of whey used as fermented drink

Cited by 19 publications

References 11 publications

Desempenho de bezerros aleitados com soro de queijo em associação ao colostro

Desempenho de bezerros aleitados com soro de queijo em associação ao colostro

Development of Fermented Beverages Based on Acid Whey

Improvement of production performance of functional fermented whey-based beverage

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