Probiotic fermented beverages based on acid whey

Abstract

Acid whey is a byproduct of cheesemaking that is difficult to use because of its low pH and less-favorable processing properties compared with rennet whey. The aim of this study was to evaluate the qualities of fermented beverages made using acid whey. In manufacturing the beverages, we used probiotic cultures Lactobacillus acidophilus LA-5 or Bifidobacterium animalis ssp. lactis BB-12. The production process included combining pasteurized acid whey with UHT milk, unsweetened condensed milk, or skim milk powder. We introduced milk to enrich casein content and obtain a product with characteristics similar to that of fermented milk drinks. The products were stored under refrigerated conditions (5 ± 1°C) for 21 d. During storage, we assessed the beverages' physicochemical properties and organoleptic characteristics. The properties of the beverages depended on their composition, microbial culture, and storage time. Beverages containing L. acidophilus had higher acidity, which increased during storage; the acidity of samples containing B. animalis was more stable. Beverages made with skim milk powder (La1 and Bb1) had higher acetaldehyde content, but this parameter decreased in all samples during storage. The hardness of the samples did not change during storage and was highest in beverage La3, made from whey, condensed milk, and L. acidophilus. Beverage La2, made from whey, milk, condensed milk, and L. acidophilus, had the best sensory properties. The whey beverages we developed provided a good medium for the probiotic bacteria; bacteria count throughout the storage period exceeded 8 log cfu/mL, distinctly higher than the minimum therapeutic dose.

Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability

“…There was a higher resulting pH in samples with HC because the hydrolysis of collagen was carried out in an alkaline medium (NaHCO 3 ). Beverages based on milk whey fermentation present some advantages: a decrease in lactose content, partial hydrolysis of whey protein, increase in the production of lactic acid, and production of aroma compounds that improve sensory characteristics [ 14 , 40 ]. However, there is a disadvantage in its low total solids content when compared to milk.…”

An investigation for the development of whey-based probiotic beverages

“…The bacteria levels were enough/adequate health benefits to consumers (SKRYPLONEK & JASINSKA [35]). Fermentation of whey by LAB can be an interesting alternative to increase the proper usage of whey and to provide an extra nutrient value to consumers.…”

“…It was performed with the participation of 6 panelists. Sensory evaluation was performed by using scoring method and each quality factor got marks from 1 to 5, where mark 1 means very poor and mark 5 very good quality of the indicator (SKRYPLONEK & JASINSKA [35]). Beverages with the high sensory scores than 4 were analysed to determine aroma compounds by using GC/MS-SPME.…”

“…As a product of bacterial metabolism, the degree of acetaldehyde and other flavor compounds is a result of beverages ingredients, the conditions of the fermentation process and the storage and properties of the used bacterial strains. Because of using probiotic bacteria that do not have typical capacities to produce aroma compounds during fermentations, they can cause low content of that compound in studied beverages (SKRYPLONEK & JASINSKA [35]).…”

Development of a policomponent composition of smuz using biotechnological and mathematical modeling and determination of its food value

“…Authors of paper [8] used Lactobacillus acidophilus LA-5 or Bifidobacterium animalis ssp. Lactis BB-12 probiotic cultures for production of beverages.…”