DEVELOPMENT AND CHARACTERIZATION OF CONCENTRATED AND FERMENTED WHEY BEVERAGES Desenvolvimento e caracterização de bebidas concentradas e fermentadas a base de soro de leite

The work aimed to develop and characterize the physical-chemical, microbiological, and sensory properties of concentrated and fermented beverages, made with whey. Whey, lyophilized thermophilic culture, sucrose, sodium bicarbonate, and xanthan gum were used. The treatments were: T1 (concentrated and fermented whey), T2 (concentrated and fermented whey added with 8% w/w of sucrose), T3 (concentrated and fermented whey, added with sodium bicarbonate), and T4 (concentrated and fermented whey added with 8% w/w of sucrose and sodium bicarbonate). The preparations were inoculated, incubated (45 oC/0.75% lactic acid v/v), and added with 0.05% of xanthan gum. The beverages were subjected to physical-chemical, microbiological evaluation, and sensory acceptability. The physical-chemical compositions found for the beverages were: T1 lactose 9.7%, lipid 2.3%, and protein 2.4%, T2 lactose 10.6%, lipid 2.0%, and protein 2.8%, T3 lactose 9.9%, lipid 2.0%, and protein 2.3%, and T4 lactose 10.8%, lipid 2.1%, and protein 2.3%. Microbiological characterization indicated the most probable number (MPN) for coliforms below 3 NMP/mL in treatments. The treatments T2 and T4 did not present a significant difference between them (p > 0.05), but they were better accepted than the other treatments. The addition of sucrose improved the acceptance of beverages and reflected positively on the purchase intention. Beverages proved to be suitable for consumption, within the conditions evaluated.