Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI Str. 3, 71-459 Szczecin, Poland.
Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieża Pawła VI Str. 3, 71-459 Szczecin, Poland.
J Dairy Sci. 2019 Sep;102(9):7773-7780. doi: 10.3168/jds.2019-16385. Epub 2019 Jul 10.
Acid whey is a byproduct of cheesemaking that is difficult to use because of its low pH and less-favorable processing properties compared with rennet whey. The aim of this study was to evaluate the qualities of fermented beverages made using acid whey. In manufacturing the beverages, we used probiotic cultures Lactobacillus acidophilus LA-5 or Bifidobacterium animalis ssp. lactis BB-12. The production process included combining pasteurized acid whey with UHT milk, unsweetened condensed milk, or skim milk powder. We introduced milk to enrich casein content and obtain a product with characteristics similar to that of fermented milk drinks. The products were stored under refrigerated conditions (5 ± 1°C) for 21 d. During storage, we assessed the beverages' physicochemical properties and organoleptic characteristics. The properties of the beverages depended on their composition, microbial culture, and storage time. Beverages containing L. acidophilus had higher acidity, which increased during storage; the acidity of samples containing B. animalis was more stable. Beverages made with skim milk powder (La1 and Bb1) had higher acetaldehyde content, but this parameter decreased in all samples during storage. The hardness of the samples did not change during storage and was highest in beverage La3, made from whey, condensed milk, and L. acidophilus. Beverage La2, made from whey, milk, condensed milk, and L. acidophilus, had the best sensory properties. The whey beverages we developed provided a good medium for the probiotic bacteria; bacteria count throughout the storage period exceeded 8 log cfu/mL, distinctly higher than the minimum therapeutic dose.
酸乳清是奶酪制作的副产品，由于其 pH 值较低，加工性能不如凝乳酶乳清，因此难以使用。本研究旨在评估使用酸乳清制成的发酵饮料的质量。在制造饮料时，我们使用了益生菌培养物嗜酸乳杆菌 LA-5 或动物双歧杆菌亚种。 lactis BB-12。生产过程包括将巴氏杀菌的酸乳清与 UHT 牛奶、无糖炼乳或脱脂奶粉混合。我们引入牛奶来丰富酪蛋白含量，并获得一种类似于发酵乳饮料的产品。将产品在冷藏条件下（5±1°C）储存 21 天。在储存过程中，我们评估了饮料的物理化学性质和感官特性。产品的性质取决于其组成、微生物培养和储存时间。含有嗜酸乳杆菌的饮料酸度较高，在储存过程中会增加；含有动物双歧杆菌的样品酸度更稳定。含有脱脂奶粉的饮料（La1 和 Bb1）的乙醛含量较高，但在储存过程中所有样品中的乙醛含量均降低。样品的硬度在储存过程中没有变化，在由乳清、炼乳和嗜酸乳杆菌制成的饮料 La3 中最高。由乳清、牛奶、炼乳和嗜酸乳杆菌制成的饮料 La2 具有最佳的感官特性。我们开发的乳清饮料为益生菌提供了良好的培养基；整个储存期内细菌数量均超过 8log cfu/mL，明显高于最低治疗剂量。
