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Fermented probiotic beverages produced with reconstituted whey and cow milk: sensorial and rheological properties

corresponding

ASLI AKPINAR*, F. ARTEMIS TORUNOGLU, OKTAY YERLIKAYA,
OZER KINIK, NECATI AKBULUT, HARUN R. UYSAL
*Corresponding author
Ege University, Faculty of Agriculture,
Department of Dairy Technology, 35100, Bornova-Izmir, Turkey

Abstract

In this research, fermented whey beverages which contain two combined probiotic cultures and one lactic culture (Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Streptococcus thermophilus) were produced and their rheological and sensorial properties were investigated. Reconstituted whey was prepared as 9 % total solids and pasteurized at 65ºC for 30 minutes. Pasteurized reconstituted whey was mixed with UHT light milk in the 0:100, 50:50, 70:30, 100:0, proportions respectively and these mixtures were inoculated with the mentioned cultures. It was seen that the sample produced with only cow milk, had the highest rate. In terms of rheological characteristics, apparent viscosities of samples produced by using reconstituted whey were lower than the samples containing cow milk. It was found that higher milk content resulted higher values of viscosity. It was seen that synersis in samples produced with reconstituted whey was higher than samples containing cow milk. The assessments showed that beverages produced executively with the reconstituted whey had the lowest scores in terms of sensory properties. Consequently, it is clear that use of these two probiotic bacteria was appropriate for fermented milk and whey beverage production.


 

INTRODUCTION

Functional foods generally contain one or more beneficial compounds such as prebiotic, probiotic, antioxidant polyphenols and sterols, carotenoids, and others. These foods present a potential to promote health through mechanisms not foreseen in conventional nutrition, with the need to be pointed out that these effects restrict them to the promotion of well-being and health by maximizing physiological functions of a person and not for the cure of illnesses (1). Fermented milks are widely produced in many countries. This process is one of the oldest methods used for extending the shelf-life of milk, and has been practiced by human beings for thousands of years (2). Fermented milk beverages containing Lactobacil ... ... ...




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