Evaluation of stabilizers for elaboration of fermented whey drink

Abstract

The behaviour of gelatin, guar gum and xanthan gum as stabilizers in a drink of fermented whey and the most appropriate dose for its elaboration were evaluated. Cheese whey was used and the stabilizers were evaluated at three concentration levels (0, 0.15 and 0.30%). The cinematic viscosity and stability of the fermented drink were determined. The formulations with good stability were subjected to sensory evaluation by judges’ potential consumers and the formulations with better acceptance level were evaluated by seven judges trained. The most feasible stabilizer to produce the drink of fermented whey was guar gum at 0.25%, where the drink obtained an acceptance of -I like it-.