Lievore Paolla, Simões Deise R S, Silva Karolline M, Drunkler Northon L, Barana Ana C, Nogueira Alessandro, Demiate Ivo M
Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil.
Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil.
J Food Sci Technol. 2015 Apr;52(4):2083-92. doi: 10.1007/s13197-013-1244-z. Epub 2013 Dec 30.
Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period.
酸性乳清是奶酪加工过程中的一种副产品，因其高营养价值可用于饮料配方。本研究的目的是对小瑞士型奶酪生产过程中产生的酸性乳清进行物理化学特性分析，并将这种副产品用于发酵乳配方中以替代水。此外，还测试了缩短发酵时间的效果。对最终产品和酸性乳清均进行了物理化学测定分析，并通过感官分析对发酵乳进行了评估，包括多重比较和接受度测试以及购买意愿调查。物理化学分析结果表明，冬季和夏季生产的乳清蛋白质含量较高（分别为1.22%和0.97%，w/v），但乳糖含量没有差异。秋季乳清中的固体提取物含量最高（6.00%，w/v），乳糖（4.73%，w/v）和灰分（0.83%，w/v）含量也更高。在分析添加酸性乳清制成的发酵乳时，接受度测试结果显示接受率为90%；购买意愿调查表明，54%的消费者“肯定会购买”，38%的消费者“可能会购买”该产品。在发酵乳配方中使用酸性乳清在技术上是可行的，可实现副产品增值，避免排放，降低用水量并缩短发酵时间。
