Functional fermented milk whey product: assessment of quality and safety

Abstract

The authors have developed a technology and a procedure for assessing quality and safety of a fermented milk whey product enriched with spirulina, tarragon, mint, and stevia sweetener used as a balanced complex of biologically active substances. Sensory quality indicators were assessed on a 5-point scale, using the profiling method. The taste panel analysis results showed that the enriched product had improved sensory properties and more pleasant harmonious taste and aroma. The examination of the chemical composition showed that the enriched product increased its content of carbohydrates by 2.3%, ash by 5%, and protein by 25%; dietary fibers (0.30 g) were produced and made up to 15% of the reference daily intake. The examination of the vitamin composition found an increase in almost all vitamins due to the enrichment with natural plant ingredients and the fermentation. The study of the mineral composition showed that in Test sample, the total content of all studied macroelements increased by 17.0 mg, and the microelements number enhanced by 0.16 mg. Therefore, enrichment with plant ingredients allowed obtaining products with higher sensory properties, increased nutritional and biological values and safety, a higher content of amino acids, vitamins, and minerals and induced dietary fiber to be produced.

Food Safety Assessment and Nutraceutical Outcomes of Dairy By-Products: Ovine Milk Whey as Wound Repair Enhancer on Injured Human Primary Gingival Fibroblasts

“…Other authors have demonstrated that the administration of lactoferrin, an iron-binding glycoprotein in milk [ 41 ], does not lead to deaths or any adverse effects on the general condition of the animals. The antifungal activity of goat milk whey hydrolysate was determined against 10 toxigenic fungi from the genus Penicillium, in solid and liquid media in order to use as an ingredient for bread elaboration [ 42 ]. Following this line, even other researchers examined how to enhance milk whey by incorporating plant ingredients to create products with elevated sensory characteristics, heightened nutritional and biological values, as well as improved safety.…”

Efficiency of sweet whey fermentation with psychrophilic methanogens

“…One of the main by-products troublesome in management is sweet whey produced in the cheese-making process (Rocha and Guerra 2020 ). It is usually re-used in the food industry, e.g., to produce special-purpose dietary foods and high-protein supplements (Slozhenkina et al 2020 ). The most popular whey processing methods include lactose removal by nanofiltration, demineralization via ionic exchange, or demineralization by electrodialysis, fractionation by membrane filtration, isolation of components by ionic exchange, concentration, evaporation, or drying (Wen-Qiong et al 2019 ; Smykov 2020 ).…”

Optimization of production of the fermented milk beverage based on Tibetan kefir grains

“…The enrichment of dairy products with natural ingredients, containing a considerable amount of essential nutrients, is used to develop the technology of fermented milk products. Spirulina, chickpea, St. John's wort, tarragon, mint, sage, stevia, chili pepper, black pepper, cinnamon, allspice, thyme, cumin and many others are used as additives [25][26][27][28][29]. Use of these spicy and aromatic additives improves and diversifies the taste and aromatic properties of fermented products, enrich them with biologically active substances, increase their stability when stored.…”