Desenvolvimento de bebidas lácteas com adição de soro ácido: uma alternativa para o aproveitamento desse subproduto

Abstract

The acid whey by product resulting from acid precipitation of milk proteins when added to the culture milk, is usually treated as waste because of its flavor characteristics acid and high salt content. Was established three test formulations replacing the reconstituted sweet whey by acid in the serum levels of 50%, 40% and 30% in the UHT milk drink chocolate. According to the triangular test, there was no significant sensory difference (p = 0.05) and onl y the standard formulation with 30% substitution, which i s the proportion em ployed in subsequent tests. The results of quality control physical, chemical and microbiological were similar between the two samples (30% and standard). From these results and evaluation of economic viability, it appears possible to replace sweet whey formulation for acid whey drink UHT milk chocolate flavor, also for other possible option portfolios based beverages.