Peynır Altı Suyunun Kefirde Kullanım Olanakları

Abstract

Original scientific paperWhey is a byproduct produced in the process of making cheese, which, in turn, comprises a major element of dairy industry. The present study aims to come up with new areas of use for whey. For this purpose, the use of whey in making kefir, which is a probiotic dairy product. Milk is subjected to fermentation after the addition of 2% kefir base, and various amounts of whey. Group A (containing 25% whey), group B (containing 50% whey), group C (containing 75% whey) and group K which does not contain any whey are the four groups analyzed in the study. The groups were analyzed in terms of their physico-chemical characteristics (pH, titration acidity, dry matter, color, viscosity), microbiological characteristics (Lactococcus spp. (log KOB/ml), Lactobacillus spp. (log KOB/ml), base (log KOB/ml), total aerobic mesophyll bacteria count (log KOB/ml)) and sensory characteristics (look, texture, smell and taste), on the 1st, 3rd, 5th, 7th, 14th, and 30th days of storage at +4 °C. In kefir samples thus analyzed, increasing amounts of whey were found to have a significant (p<0.05) effect on fat (%), viscosity (cp), color (L*, a* and b*), lactic acid bacteria and base counts (log KOB/ml), whereas its impact on total mesophyll aerobic bacteria count (log KOB/ml), pH, acidity (LA), dry matter (%) and sensory characteristics was insignificant (p>0.05). In terms of physical, chemical and microbiological analysis results, all groups were found to exhibit acceptable features, whereas group C was not found to be acceptable in terms of its sensory characteristics.

Extraction of Bioactive Peptides from Whey Proteins by Conventional and Novel Technologies

“…The pH of the milk decreases with microbial growth or direct acid addition and the casein coagulates, thus producing sour/acid whey (max pH 5.1). The product formed as a result of coagulation of milk with the addition of enzymes is yeast/sweet (min pH 5.6) whey [10,20,21]. Sour/acid whey is nutritionally superior to yeast/sweet whey [10,20].…”

“…The product formed as a result of coagulation of milk with the addition of enzymes is yeast/sweet (min pH 5.6) whey [10,20,21]. Sour/acid whey is nutritionally superior to yeast/sweet whey [10,20].…”

“…The number, sequence, and type of amino acids in peptides and the carboxy or amino terminus are important in peptide activity [4]. In addition to microbial and enzyme activities [4], many different peptides are activated chemically by acid/base hydrolysis [20]. Additionally, when these are used in combination, shorter peptides are obtained [16].…”