Quality of fermented whey beverage with milk
2015
One of the most economical ways of whey processing is the production of
beverages, that represents a single process that exploits all the potential
of whey as a raw material. Functional and sensory characteristics of whey
based beverages are a criterion that is crucial to the marketing of products
and win over consumers. The aim of this study was to determine nutritional
and functional characteristics of fermented whey beverage with milk and
commercial ABY-6 culture. The results showed that the applied starter culture
can be used for the production of fermented whey based beverage with
satisfactory nutritional properties. Addition of milk was important not only
in the nutritional quality of the resulting product, but also improved the
taste, the homogeneity and stability. Analysis of the chemical composition of
fermented whey based beverage and nutritional information about it indicates
that the product is a good source of protein and calcium. Fermented beverage
contained 8.07 log (CFU/mL), showed antioxidant activity of at least 38.1%
and the titratable acidity of 28.2°SH corresponding to the acidity of the
product in this category. [Projekat Ministarstva nauke Republike Srbije, br.
TR 31017 i br. 451-03-00605/2012-16/85]
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