Whey drink with mango pulp and fermented with probiotic cultures

Abstract

The sweet whey, coproduce of cheesemaking, is a high nutritional value material. This work objective was to develop a commercial quality drink of whey, with mango pulp and probiotic cultures. For optimal formulations, a mixture design was applied and the independent variables were doses of mango, sugar and whey; whereas the product acceptability was dependent variable. A 3% mixed culture of Lactobacillus acidophilus, Streptococcus termophilus and Bifidobacterium bífidum was used. The best formulation having sensorial evaluation of I like it, was with 9.78% mango pulp, 8.98% sugar and 78.23% whey. In its nutritional composition remarked 0.72% proteins; 0.40% fat and 61.96 kcal/100 g energy value. The storage life at 4 to 7 °C was 21 days and its materials income cost 1889.39 Cuban pesos/ton. The enterprise´s rentability could be improved in 4474 Cuban pesos/ton of the drink, as additional total income (net 20%).