Abstract

MARTINEZ RODRIGUEZ, Angelly Patricia; DE PAULA, Claudia Denise  and  SIMANCA, Mónica María. Fermented milk drink from cheese whey with added passion fruit pulp. Rev. Téc. Ing. Univ. Zulia [online]. 2013, vol.36, n.3, pp.203-209. ISSN 0254-0770.

Whey is a by-product of cheese and a source of protein of high biological value that is not used in Colombia. The objective of this research was to obtain a fermented milk drink from serum, and then flavored with passion fruit pulp. To prepare the drink was used coastal cheese whey and pulp commercial of passion fruit, to which were tested to measure their quality bromatological. The whey was filtered, pasteurized at 70°C for 30 minutes, cooled to 6°C and stabilized with 0,04% of sodium tripolyphosphate and hydrolysed for 10 hours with intermittent agitation and concentrations of BD-galactosidase enzyme: 4,4 mL/L, 2,8 mL/L, 1,2 mL/L and a control. pH monitoring was conducted and acidity at 0; 3,5; 7 and 10 hours. The percentage of hydrolysis was determined by the cryoscopic point variation during 16 hours. The hydrolyzate whey was fermented with MY800 DANISCO thermophilic culture until a pH of 5,8 and cooled to 4°C. Five beverages were prepared with 14 ° Brix pulp and different concentrations (5; 7,5; 10, 12 and 15%). Drinks were evaluated by 59 untrained tasters through order-preference test, the samples was submitted in order casualizado. During the hydrolysis of serum used a 4x4 factorial design, represented by the concentration of enzyme and the hydrolysis time. The results of the hydrolysis showed the absence of significant differences (p>0,05), were chosen the most economical treatment with concentration of 1,2 mL/L of enzyme, likewise was determined that this treatment the decreased freezing point 93,1%. The lactose- free drinks and fermented with the addition of 10% of pulp was the most preferred and the drink with 5% pulp was the lowest preference (p<0,05), whereas treatment with 7,5; 12,5 and 15% did not differ significantly from each other. The tasters declared their preference for the combination of drink/pulp = 90/10 and considered to very good product, newfangled and enhancer of serum characteristics increasing its value added.

Keywords : beverage; hydrolyzed; whey; passion fruit; preference.