Desenvolvimento e caracterização de bebida alcoólica fermentada a base de soro de leite

Abstract

Milk whey is a product of cheese production, obtained through the coagulation of milk, usually performed by enzymatic action, which generates a serum of pH close to neutrality, and takes the name of sweet whey. Inadequate disposal of this material has a severe impact on the local ecosystem, as it is a matter rich in organic nitrogen and sugars, which are biochemically difficult compounds to digest. The main objective of the present study was the development and characterization of a fermented alcoholic beverage made from whey, as well as to characterize the physicochemical, microbiological quality parameters, besides the acceptance of the final product. The serum used by this study was provided by Alibra company, located in the municipality of Marechal Cândido Rondon, in western Paraná. The other products were purchased in local commerce in the municipality of Medianeira, also located in western Paraná. Commercial Saccharomyces cerevisiae yeast strains were used to make the development of the fermentation operation possible. In addition to the addition of 8 and 10% sucrose in the formulations, strawberry pulp was also added to sensorially evaluate the final product. Finally, 6% sucrose contents were added to all four samples to also improve the palatability of the product. The alcoholic degree found in the study is similar to other fermented products such as beer, the acidity and pH analyzed here were similar to that recommended by the dairy product legislation, being within the limit of the said legislation. The acceptance of the product at the judges level showed good acceptance, attesting grades around 6 to 7 in the four samples and seven attributes, which demonstrates the potentiality of this product.