Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry

This work focuses on the production of liquid whey protein concentrates by ultrafi ltration followed by thermal denaturation and homogenization of the ultrafi ltrated concentrate, as well as on the production of ultrafi ltrated permeates concentrated by reverse osmosis. Kefir grains (fresh and thawe...

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Autores principales: Pereira, Carlos, Henriques, Marta, Gomes, David, Gómez-Zavaglia, Andrea, De Antoni, Graciela Liliana
Formato: Articulo
Lenguaje:Inglés
Publicado: 2015
Materias:
Ciencias Exactas
Alimentos
Probióticos
Productos Lácteos
whey protein concentrate, ultrafi ltration permeate, reverse osmosis, kefir, probiotic
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/67061
http://www.ftb.com.hr/images/pdfarticles/2015/July-September/ftb-53-307.pdf
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-67061
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Alimentos
Probióticos
Productos Lácteos
whey protein concentrate, ultrafi ltration permeate, reverse osmosis, kefir, probiotic
spellingShingle Ciencias Exactas
Alimentos
Probióticos
Productos Lácteos
whey protein concentrate, ultrafi ltration permeate, reverse osmosis, kefir, probiotic
Pereira, Carlos
Henriques, Marta
Gomes, David
Gómez-Zavaglia, Andrea
De Antoni, Graciela Liliana
Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry
topic_facet Ciencias Exactas
Alimentos
Probióticos
Productos Lácteos
whey protein concentrate, ultrafi ltration permeate, reverse osmosis, kefir, probiotic
description This work focuses on the production of liquid whey protein concentrates by ultrafi ltration followed by thermal denaturation and homogenization of the ultrafi ltrated concentrate, as well as on the production of ultrafi ltrated permeates concentrated by reverse osmosis. Kefir grains (fresh and thawed) and/or commercial probiotic bacteria were inoculated in both liquid whey protein concentrates and concentrated ultrafi ltrated permeates and grown at 25 °C for 24 h for the manufacture of fermented drinks. The physicochemical characterization (pH, titratable acidity, viscosity, and content of total solids, ash, fat and proteins) of the obtained drinks was then assessed and compared. Enumeration of viable microorganisms was carried out immediately aft er inoculation (at 0 h), during the fermentation period (at 12 and 24 h) and during refrigerated storage (at 48, 168 and 336 h). The fermented drinks showed acceptable physicochemical and sensorial properties, and contained above 7 log CFU/mL of lactococci and lactobacilli and 6 log CFU/mL of yeasts aft er 14 days of refrigerated storage, which is in agreement with the standards required by international organizations like European Food Safety Authority (EFSA) and Food and Drug Administration (FDA) for products containing probiotics. In summary, the strategy developed in this work contributes to the expansion of the applications of products derived from whey fractionation for the design of novel functional foods.
format Articulo
Articulo
author Pereira, Carlos
Henriques, Marta
Gomes, David
Gómez-Zavaglia, Andrea
De Antoni, Graciela Liliana
author_facet Pereira, Carlos
Henriques, Marta
Gomes, David
Gómez-Zavaglia, Andrea
De Antoni, Graciela Liliana
author_sort Pereira, Carlos
title Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry
title_short Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry
title_full Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry
title_fullStr Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry
title_full_unstemmed Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry
title_sort novel functional whey-based drinks with great potential in the dairy industry
publishDate 2015
url http://sedici.unlp.edu.ar/handle/10915/67061
http://www.ftb.com.hr/images/pdfarticles/2015/July-September/ftb-53-307.pdf
work_keys_str_mv AT pereiracarlos novelfunctionalwheybaseddrinkswithgreatpotentialinthedairyindustry
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AT gomesdavid novelfunctionalwheybaseddrinkswithgreatpotentialinthedairyindustry
AT gomezzavagliaandrea novelfunctionalwheybaseddrinkswithgreatpotentialinthedairyindustry
AT deantonigracielaliliana novelfunctionalwheybaseddrinkswithgreatpotentialinthedairyindustry
bdutipo_str Repositorios
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