Abstract
Fermented (F) and neutral (non-fermented) (N) beverages were developed to add value to cheese whey (CW) and secondary whey (SW) from goat (G) and sheep (S) cheese. All products were microbiologically safe. Regarding physical stability, sedimentation of 3–20% was observed, with higher values at the beginning of storage for SW beverages (P < 0.05) due to protein agglomeration (explained by the 22%-larger size of small particles, P < 0.05). F beverages exhibited pseudoplastic behavior (n < 0.8) and higher apparent viscosity (napp). Sensory evaluation showed that the ingredients/additives used masked the unpleasant taste of whey; however, N samples were preferred due to coffee and sweet/vanilla flavors (P < 0.05). The overall results indicated that treatment (N or F) overcame any differences observed in relation to animal source (G or S) or whey type (CW or SW) and that, for the fermented samples, the animal source was more important than the type of whey.
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