title: Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics.
abstract: Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in their formulas (0, 20, 35, 50, 65, and 80%, vol/vol) were processed and checked for pH; proteolysis; levels of glucose, lactose, ethanol, acetic acid, lactic acid, diacetyl, and acetaldehyde; and lactic bacteria and probiotic counts. The results allowed the effect of whey concentration on the dairy beverages to be observed for each of the different parameters analyzed. The degree to which the whey concentration was useful for the microbial cultures, particularly probiotic cultures, appeared to have a limit. In general, dairy beverages processed with different levels of whey in their formulation exhibited good potential as a food matrix for supplementation with probiotic bacteria, with production of characteristic compounds of fermented milk products, such as volatiles and organic acids.
authors.affiliation: Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Cidade Universitária Zeferino Vaz, 13083-862, Campinas, São Paulo, Brazil. wellfreitas@gmail.com
authors.forename: W F
authors.initials: WF
authors.lastname: Castro
authors.forename: A G
authors.initials: AG
authors.lastname: Cruz
authors.forename: D
authors.initials: D
authors.lastname: Rodrigues
authors.forename: G
authors.initials: G
authors.lastname: Ghiselli
authors.forename: C A F
authors.initials: CA
authors.lastname: Oliveira
authors.forename: J A F
authors.initials: JA
authors.lastname: Faria
authors.forename: H T
authors.initials: HT
authors.lastname: Godoy
mesh_terms: D058491:Bacterial Load; D001644:Bifidobacterium; D003611:Dairy Products / Q000032:analysis / Q000382:microbiology* / Q000592:standards; D063427:Food Quality; D005524:Food Technology / Q000379:methods; D007779:Lactobacillus acidophilus; D008894:Milk Proteins / Q000494:pharmacology*; D019936:Probiotics / Q000378:metabolism* / Q000592:standards; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D000067816:Whey Proteins