title: Chemical characterisation and application of acid whey in fermented milk.
abstract: 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.
authors.affiliation: Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil.
authors.forename: Paolla
authors.initials: P
authors.lastname: Lievore
authors.affiliation: Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil.
authors.forename: Deise R S
authors.initials: DR
authors.lastname: Simões
authors.affiliation: Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil.
authors.forename: Karolline M
authors.initials: KM
authors.lastname: Silva
authors.affiliation: Graduate Programme in Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, PR Brazil.
authors.forename: Northon L
authors.initials: NL
authors.lastname: Drunkler
authors.affiliation: Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil.
authors.forename: Ana C
authors.initials: AC
authors.lastname: Barana
authors.affiliation: Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Nogueira
authors.affiliation: Food Engineering Department, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR Brazil.
authors.forename: Ivo M
authors.initials: IM
authors.lastname: Demiate
keywords: Beverages; By-product; Cheese making; Milk and dairy products
references.citation: Biochem J. 1961 Sep;80:547-51
references.pmid: 13719332
references.citation: Bioresour Technol. 2010 Nov;101(22):8843-50
references.pmid: 20619643
references.citation: J Dairy Sci. 1978 Dec;61(12):1700-3
references.pmid: 570573
references.citation: FEMS Microbiol Rev. 2005 Aug;29(3):591-610
references.pmid: 15935512
references.citation: J Dairy Sci. 2010 Apr;93(4):1444-51
references.pmid: 20338421
references.citation: Compr Rev Food Sci Food Saf. 2010 Sep;9(5):455-470
references.pmid: 33467833
references.citation: J Dairy Sci. 2009 Sep;92(9):4589-603
references.pmid: 19700722
references.citation: J Dairy Sci. 2005 Aug;88(8):2689-99
references.pmid: 16027181
references.citation: J Dairy Sci. 2009 Oct;92(10):4745-55
references.pmid: 19762790
references.citation: J Dairy Sci. 1974 Feb;57(2):258-60
references.pmid: 4859293
references.citation: Crit Rev Food Sci Nutr. 2013;53(5):482-96
references.pmid: 23391015