Chemical characterisation and application of acid whey in fermented milk

Abstract

Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period.

Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey

“…Consequently, all trials are in accordance with the Brazilian legislation (Anonymous, 2005), which requires at least 1% of protein in fermented dairy beverages. The powder milk used enabled protein levels similar to those found in fermented milks produced by Tonguc et al (2013) and Lievore et al (2015) who were, respectively, between 2.34-2.98 and 2.06-2.54%. In addition, the proteolysis during refrigerated storage is cited by Cruz et al (2010), who obtained an increase in proteolytic activity during 84 days of refrigerated storage of yogurt.…”

“…Due to the high content of lactose (near 4-5%) (Sansonetti et al, 2009;Pisponen et al, 2013), ricotta cheese whey can be easily fermented, constituting a raw material available for the preparation of fermented beverages. Although several authors have studied ways to use biotechnology cheese whey as a raw material (De Castro et al, 2009;Castro et al, 2013a, b;Costa et al, 2013;Lievore et al, 2015), the evaluation of potential uses for ricotta cheese whey is limited.…”

Temperature-Phased Conversion of Acid Whey Waste Into Medium-Chain Carboxylic Acids via Lactic Acid: No External e-Donor

“…additive for animal husbandry. 2 Use as a feed additive has been limited by problems of lactose fermentation in rumen. 4 In addition, the acid-whey supply is relatively large compared with the demand.…”

“…The primary waste stream, which is called acid whey, has a relatively high acidity, biological oxygen demand (BOD) concentration, and chemical oxygen demand (COD) concentration. 2 The combination of large volumes and high BOD/COD concentrations results in a considerable environmental footprint for the Greek-yogurt industry. The COD parameter is used copiously within the environmental engineering field to quantitatively analyze wastewater of which the composition is often not known.…”

Effects of replacing buttermilk with yogurt acid whey in ranch dressing

“…The acidic and salty taste of YAW have been a barrier to its unprocessed use as an ingredient in value-added food products, as in a few experimental uses with no or minimal processing (Lievore et al, 2015;Wronkowska et al, 2015). Further work on the extent to which liquid YAW can be used as an ingredient is thus essential, both in terms of the maximum acceptable concentration that can be applied to different product categories, as well as any required processing adjustments.…”