Desenvolvimento de bebida láctea não fermentada com soro de leite ácido

Abstract

The whey is the main byproduct of the dairy area and has a high biochemical oxygen demand (BOD). It constitutes a major problem for the environment if improperly discarded. For this reason, an alternative would is use in the development of new products. The acid whey has fewer technological applications when compared to sweet whey, by low consumer acceptability. The objective of this study was to develop a non-fermented lactic beverage with acid whey, as an alternative to the use of whey. Two formulations were prepared: one with 100% acid whey (beverage A) and the other 60% of acid whey and 40% sweet whey (beverage B). Sensory analyses were performed to verify the acceptability of beverages. Physico-chemical analysis of acidity, pH and protein content were performed too. The results were satisfactory, and both formulations were well accepted by judges and attended legislation concerning the physico-chemical properties. Thus, it can be used up to 100% acid whey in the preparation of non-fermented lactic beverages.