Abstract
The objective of this work was to take advantage of buttermilk and whey for the development of a pineapple and wine flavored fermented dairy product and to characterize the product in physicochemical, microbiological and sensorial terms. The experiment was carried out through four treatments with the following formulations: T0 (70% UHT skim milk and 30% whey), T1 (70% buttermilk and 30% whey), T2 (60% buttermilk and 40% whey), T3 (50% buttermilk and 50% whey). The average treatment values did not differ among themselves, at a 5% level of significance, regarding pH, acidity, viscosity and color. The protein and fat levels decreased with the increase of the amount of buttermilk in the treatment formulations. There was no significant difference, at a 5% level of significance, in the average acceptance values of the 57 judges for flavor, texture, aroma, color and overall impression, with values above 8.0 (9 point scale) for all attributes. In the purchase intention test, there also were no differences, with averages superior to 5.4 (7 point scale) for all formulations. All formulations had counts of total coliforms and E. Coli within the acceptable range, taking into consideration the legislation for fermented dairy beverages. Regarding the lactic acid bacteria, the counts were superior to 1.3 x 107 CFU g-1 and also in accordance with the legislation. It was concluded that the use of buttermilk in the production of fermented dairy products is technologically feasible.
Highlights
Dairy activity in Brazil has evolved in recent years This has resulted in the growth of milk production, making the country one of the world’s main producers
The whey came from the production of Mozzarella cheese and the buttermilk was obtained through the production of butter produced with cream and with biological maturation
The whey and buttermilk were transferred to 10 liter High Density Polyethylene (HDPE) buckets with lids, previously sanitized with 0.2% sodium hypochlorite solution (10% active chlorine content) and taken to a cold room to be cooled to a maximum temperature of 4°C
Summary
Dairy activity in Brazil has evolved in recent years This has resulted in the growth of milk production, making the country one of the world’s main producers. In 2020 alone, more than 25 billion liters of raw milk were processed in inspected establishments. This volume places the country in third place in worldwide milk production, behind the United States and India, respectively (Brazilian Institute of Geography and Statistics - IBGE, 2021; United Nations Food and Agriculture Organization FAO, 2021). In regards to dairy products, the most produced in Brazil are cheeses (1,333,330 tons produced in 2018), condensed milk (709,750 tons produced in 2018) and powdered milk (532,957 tons produced in 2018). Butter is highly relevant in terms of production, with 116,647 tons produced in 2018 (Embrapa Gado de Leite, 2018; IBGE, 2021)
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