Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

• Autor(a) principal: Magalhães, Karina Teixeira
• Data de Publicação: 2011
• Outros Autores: Dias, Disney Ribeiro, Pereira, Gilberto Vinicius de Melo, Oliveira, José Maria, Domingues, Lucília, Teixeira, José António, Silva, João Batista de Almeida e, Schwan, Rosane Freitas
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02570.x/abstract; http://repositorio.ufla.br/jspui/handle/1/4780
• topic: Cheese whey beverage; GC-FID; HPLC; Kefir; Lactic acid bacteria; Sensory evaluation; Yeasts

The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol ( 12 g L )1 ), lactic acid ( 6 g L )1 ) and acetic acid ( 1.5 g L )1 ) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.