title: Fermented probiotic beverages based on acid whey.
abstract: BACKGROUND
  Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder.
  
  
  METHODS
  Samples were inoculated with two strains of commercial probiotic cultures: Lactobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated.
  
  
  RESULTS
  Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all samples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder.
  
  
  CONCLUSIONS
  Obtained products made of acid whey combined with milk and fortified with buttermilk powder or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.
authors.affiliation: Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Poland.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Skryplonek
authors.affiliation: Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Jasińska
mesh_terms: D000079:Acetaldehyde / Q000032:analysis / Q000378:metabolism; D058491:Bacterial Load; D001628:Beverages / Q000032:analysis / Q000191:economics / Q000382:microbiology*; D000069982:Bifidobacterium animalis / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D000070696:Buttermilk / Q000032:analysis / Q000382:microbiology; D055598:Chemical Phenomena; D043302:Cultured Milk Products / Q000032:analysis / Q000191:economics / Q000382:microbiology*; D003612:Dairying / Q000191:economics; D005285:Fermentation; D063427:Food Quality; D061353:Food Storage; D057141:Food, Preserved / Q000032:analysis / Q000382:microbiology; D055951:Functional Food / Q000032:analysis / Q000382:microbiology; D006244:Hardness; D006863:Hydrogen-Ion Concentration; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D007779:Lactobacillus acidophilus / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D055595:Mechanical Phenomena; D050296:Microbial Viability; D011044:Poland; D012034:Refrigeration; D000067796:Whey / Q000737:chemistry* / Q000191:economics / Q000382:microbiology
chemical_list: D007220:Industrial Waste; D000079:Acetaldehyde
keywords: Bifidobacterium animalis; Lactobacillus acidophilus; acid whey; buttermilk powder; fermented probiotic beverages; psychico-chemical parameters; sweet whey powder