USE OF COALHO CHEESE WHEY IN THE PASTEURIZED DAIRY DRINK ELABORATION

• Autor(a) principal: Paula, Junio Cesar Jacinto de
• Data de Publicação: 2013
• Outros Autores: Almeida, Felipe Alves de, Pinto, Maximiliano Soares, Teodoro, Vanessa Aglaê Martins, Costa, Renata Golin B.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/246
• topic: cheese whey; processing; analyses; shelf-life.; soro de leite; processamento; análises; vida de prateleira.

In Brazil, dairy drink is basically defined as the dairy product resulting from the mixing of milk and cheese whey. As they are economically viable, pasteurized dairy drink are considered a technological alternative to the use of cheese whey. The main objective of this work was to elaborate, in industrial scale, and evaluate the quality and stability of a pasteurized cheese whey based dairy drink, similar to the pasteurized milk, developed from Coalho Cheese whey. Physical-chemical, microbiological and sensory analyses were carried out during 13 days of cold storage at 5ºC ± 1ºC. The results showed that the developed drink is conform to the term "pasteurized dairy drink" defined by the Technical Rules of Identity and Quality of Dairy Beverages. The physical-chemical composition is in accordance with the legislation that establishes the minimum protein content of 1.7% m/m and the minimum fat content of 2.0% m/m. The results also indicate that the product has microbiological stability and can be stored for at least 13 days under refrigeration at 5ºC ± 1ºC. In the paired comparison test can be concluded that there is no significant preference between the developed dairy drink and pasteurized milk found in the market. Therefore, the pasteurized dairy drink is a potential way to use the Coalho Cheese whey due to its simplicity of fabrication, nutritional value and mainly its low cost.