Utilization of fresh cheese whey in the elaboration fermented drink inoculated with probiotics cultures

Authors

  • Margarita María Londoño Politécnico Colombiano Jaime Isaza Cadavid, Facultad de Ciencias Agrarias
  • José Uriel Sepúlveda V. Universidad Nacional de Colombia
  • Aldo Hernández Instituto de Farmacia y Alimentos. Universidad de La Habana

Keywords:

Lactobacillus. casei, Lactobacillus bulgaricus, Streptococcus salivarius. thermophilus, whey drinking fermented, shelf life.

Abstract

The aim of the paper was to develop a fermented drink of fresh cheese whey inoculated with cultures of the yogurt and Lactobacillus casei with good acceptability, viability and durability. The raw materials were: cheese sweet whey, milk cream, cultures Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus and Lactobacillus. casei, sweeteners, maracuya pulp and stabilizer. Chemical physical analyses, acceptability test with 80 judges consumers and the microorganisms viability were determined to the drink. The product shelf life was analyzed to 4°C during 21 days and the acidity, pH, viability and acceptability were controlled. During the conservation the drink composition was stable, the microorganisms viability greater to 106 u.f.c./mL and the acceptability of I like it.

 

Downloads

Published

2024-02-14

Issue

Section

Original articles

How to Cite

Utilization of fresh cheese whey in the elaboration fermented drink inoculated with probiotics cultures. (2024). Ciencia Y Tecnología De Alimentos, 20(2), 52-56. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/643

Similar Articles

1-10 of 130

You may also start an advanced similarity search for this article.