Development of fermented goat's milk drink

Abstract

The goat dairy industry has been growing over the last few decades, with cheese being the product in greatest demand, and as a consequence there is a large generation of whey. This co-product, if disposed of without prior treatment, can cause environmental problems as it has a high biochemical oxygen demand. Making a milk drink is a simple and attractive alternative for using whey. Two formulations of fermented milk drink (40% and 50% whey) were made, with the addition of coffee and amarula flavors, and their physicochemical and sensory quality was evaluated. The pH analysis showed a decrease of 0.3 units for the formulation with 40% whey (FB) over 15 days of storage, corresponding to a 7.5% reduction in pH, which was within the expected value of 3 to 9%. The formulation with 50% whey (FA) had a reduction of 0.4 units. In the evaluation of syneresis, the results showed that after 22 days of storage, the separation of the whey was only 3 cm (16%), remaining stable at this point in both formulations. There was no significant difference between the samples in the sensory analysis for all the attributes evaluated. In addition, there were a variety of perceptions among the tasters, both negative and positive. In this way, the development of a fermented goat's milk drink flavored with coffee and amarula makes it possible to obtain a product with good sensory acceptance, simple to make, high nutritional value and low cost, proving to be a promising alternative for adding greater economic value to goat's whey and milk.