Chemical composition and sensory analysis of cheese whey‐based beverages using kefir grains as starter culture

International Journal of Food Science and Technology - Tập 46 Số 4 - Trang 871-878 - 2011
Karina Teixeira Magalhães‐Guedes1,2, Disney Ribeiro Dias3, Gilberto Vinícius de Melo Pereira1, J. M. Oliveira2, Lucı́lia Domingues2, J. A. Teixeira2, João Batista de Almeida e Silva4, Rosane Freitas Schwan1
1Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000, Lavras, MG, Brazil
2IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
3Department of Food Science, Federal University of Lavras (UFLA), 37.200-000, Lavras, MG, Brazil
4Department of Biotechnology, Engineering School of Lorena, University of São Paulo (USP), 12.602-810, Lorena, SP, Brazil

Tóm tắt

SummaryThe aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey‐based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1‐propanol, isopentyl alcohol and 1‐hexanol were identified and quantified by high‐performance liquid chromatography and GC‐FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (∼12 g L−1), lactic acid (∼6 g L−1) and acetic acid (∼1.5 g L−1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey‐based beverages.

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Thông tin xuất bản

International Journal of Food Science and Technology

Tập 46 Số 4

871-878

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