Quality of fermented whey beverage with milk

Abstract

IzvodJedan od najekonomičnijih načina prerade surutke predstavlja proizvodnja napitaka kojom se u okviru samo jednog procesa iskorišćavaju svi potencijali surutke kao sirovine. Funkcionalne i senzorne karakteristike napitaka na bazi surutke su kriterijum koji je od presudnog značaja za plasiranje proizvoda na tržište i pridobijanje potrošača. Cilj ovog rada je bio određivanje nutritivnih i funkcionalnih karakteristika fermentisanog napitka od surutke i mleka dobijenog primenom komercijalne ABY-6 kulture. Rezultati su pokazali da se primenjena starter kultura može koristiti za proizvodnju fermentisanog napitka od surutke i mleka sa zadovoljavajućim nutritivnim svojstvima. Dodatak mleka bio je bitan ne samo za nutritivni kvalitet nastalog proizvoda, nego je poboljšao i njegov ukus, homogenost i stabilnost. Analiza hemijskog sastava fermentisanog napitka od surutke i mleka i nutritivna informacija o njemu je pokazala da proizvod predstavlja dobar izvor proteina i kalcijuma. Proizvedeni napitak je sadržao 8,07 log (CFU/mL) starter bakterija, pokazao antioksidativnu aktivnost od najmanje 38,1% i titracijsku kiselost od 28,2 °SH koja odgovara kiselosti proizvoda iz ove kategorije.Ključne reči: fermentisani napitak na bazi surutke, probiotici, nutritivna vrednost.

Impact of carrier material on fermentative activity of encapsulated yoghurt culture in whey based substrate

“…There are a large number of scientific reports that provide evidence of the health benefits of microorganisms including their production of antioxidants [22]. As shown in Table 1, during the fermentation process, the percentage of inhibition of DPPH radicals significantly (P < 0.05) increased from an initial value of 15.1% to variety of values recorded after the fermentation, just as expected on the basis of previous research [23,18] researchers [24] who found that the metabolic products of LAB obtained by utilization of oligosaccharides contribute to the higher antioxidant activity of yoghurt prepared by S. thermophilus, L. delbrueckii ssp. bulgaricus and L. plantarum.…”

Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage

“…The concentration ranges were selected based on preliminary trials. Sucrose concentrations were chosen to reflect those usually found in commercial fermented beverages, and reported articles in which milk was added to the whey as a method for increasing the acceptability of fermented whey products [8,[22][23][24]. In this way, samples with different sensory characteristics were obtained, both in texture and flavour.…”

“…In this sense, it is also interesting to use the previously demineralised sweet whey as an input for fermentation, to obtain a product with greater acceptability. To solve this drawback, some authors have produced fermented beverages from sweet whey with the addition of milk at different levels, significantly improving its aroma and flavour characteristics, thus causing an increase in the acceptability of the products [5][6][7][8]. In these articles, fermented beverages were made with a different degree of milk substitution with sweet whey.…”