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