Making a Fermented Whey Drink with Prebiotic Cultures

Abstract

Fermented whey beverage was prepared with probiotic cultures of Lactobacillus casei and Lactobacillus acidophilus. Oat and guar gum were used at 7 g/L of whey and 0.35 % respectively. Aspartame was used at 0.39 g/L of whey as sweetener. Whey beverage was defined by 13 sensorial descriptors. Whey beverage can be considered as dietetic due to the low energetic content that it provides, whey protein content, low fat content and the presence of probiotic microorganisms with a viability of 10⁹ CFU/mL. The energy content of the beverage provides is 116.69 kJ/100 g.