The effect of organic fruit juices on physicochemical, microbiological and antioxidative aspects of organic goat's and cow's fermented whey beverages produced on laboratory and industrial scale.
J Dairy Sci
; 2024 Sep 10.
Article
en En
| MEDLINE
| ID: mdl-39265835
ABSTRACT
Fermented milk beverages have been known for years and are characterized by excellent health-promoting properties. Therefore, consumer attention has been drawn to this product type in recent years. In the presented research, the technology of production in laboratory and industrial scale of controlled fermentation of whey beverages containing sweet and sour organic cow's or goat's whey with the addition of organic fruit juices (apple, blackcurrant juice or Kamchatka berry), has been described. Food production on a laboratory scale involves small batch processes designed for experimentation and refinement, often with precise control over variables and conditions. In contrast, industrial-scale food production in enterprises focuses on large volume output with an emphasis on efficiency, consistency, and adherence to regulatory standards for mass consumption. In this study was examined the amino acid content and nutritional value of the obtained products. Tests were carried out on fermented whey drinks' microbiology and antioxidant properties. The significance was determined using an ANOVA (ANOVA)-each prepared drink was characterized by better antioxidant properties and nutritional values compared with product without juice addition. Microbiological examination proved that only one product was not fit for consumption according to the Polish norm. Using whey (goat and cow) as a base for a fermented beverage with enhanced health benefits is a positive step toward using products commonly regarded as waste.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
J Dairy Sci
Año:
2024
Tipo del documento:
Article
Pais de publicación:
Estados Unidos