Aplicação de concentrados proteicos de soro de leite bovino em iogurtes

AUTOR(ES)
DATA DE PUBLICAÇÃO

1999

RESUMO

Whey is a waste product from the cheese manufacturing industry and represents an important polluting agent, if it s not conveniently treated. Cheese production has increased in Brazil during the last decades and the disposal of whey has become an environmental problem to be solved by the industry. The objective of this study was to test the application of Whey Protein Concentrate (WPC), in yogurt manufacture using cow s and goat s milk, and evaluate the physical-chemical characteristics of the final products as well as the development of the fermentation process. Addition of WPC was done at severallevels (O, 1, 2, 3, 4 and 5%). Samples were inoculated with commercial freeze-dried cultures (S. thermophilus / L. bulgaricus) and incubated at 45°C. The determination of pH and total acidity was carried out during the fermentation process, in intervals of 45 minutes, to an estimated total time of 360 minutes. The Texture Profile Analysis (TPA) was evaluated using a texturometer model TA -TX 2 Texture Analyzer (Texture Technologies Corp., Scarsdale, N.Y). The total acidity and pH development have been accompanied during the fermentation process of the whole bovine milk, skimmed bovine milk, whole goat milk and skimmed goat milk, containing 0, 1, 2, 3, 4, and 5% of WPC. Generally the addition of WPC had an effect in the development of the total acidity; pattem was the same, the total acidity increased with the addition of WPC in all treatments. The pH values at the end of the fermentation period were similar for whole and skimmed milk samples. As expected, the raise of the total solids content, made an increase of the nutritive and caloric values and an improvement of the organoleptic properties (e.g. consistency). Hardness, chewiness and gumminess have gradually increased with the addition of the WPC.

ASSUNTO(S)

laticinios soro do leite iogurte proteinas

ACESSO AO ARTIGO

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