Sensory quality evaluation of whey-based beverages
Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2010-12-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93756 |
| _version_ | 1828286158772109312 |
|---|---|
| author | Veronika Legarová Lenka Kouřimská |
| author_facet | Veronika Legarová Lenka Kouřimská |
| author_sort | Veronika Legarová |
| collection | DOAJ |
| description | Whey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity. |
| first_indexed | 2024-04-13T09:27:36Z |
| format | Article |
| id | doaj.art-41f0a3a8f7ae42148bc27136fb76c3c2 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-13T09:27:36Z |
| publishDate | 2010-12-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-41f0a3a8f7ae42148bc27136fb76c3c22022-12-22T02:52:23ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252010-12-01604280287Sensory quality evaluation of whey-based beveragesVeronika LegarováLenka KouřimskáWhey as a by-product of the cheese industry is a source of biological and functional valuable proteins. The aim of this research was to evaluate the commercial potential of whey-based dairy beverages containing a definite amount of semi-skimmed milk addition. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93756whey drinksfermentationyoghurt starter cultureaciditysensory analysis |
| spellingShingle | Veronika Legarová Lenka Kouřimská Sensory quality evaluation of whey-based beverages Mljekarstvo whey drinks fermentation yoghurt starter culture acidity sensory analysis |
| title | Sensory quality evaluation of whey-based beverages |
| title_full | Sensory quality evaluation of whey-based beverages |
| title_fullStr | Sensory quality evaluation of whey-based beverages |
| title_full_unstemmed | Sensory quality evaluation of whey-based beverages |
| title_short | Sensory quality evaluation of whey-based beverages |
| title_sort | sensory quality evaluation of whey based beverages |
| topic | whey drinks fermentation yoghurt starter culture acidity sensory analysis |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93756 |
| work_keys_str_mv | AT veronikalegarova sensoryqualityevaluationofwheybasedbeverages AT lenkakourimska sensoryqualityevaluationofwheybasedbeverages |