Abstract
Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis possible. The optimal fermented dairy beverage corresponded to the addition of 40.9% sweet whey and 1.13% OSA-modified cassava starch with respect to the milk and sweet whey mixture. Moreover, the rheological and quality properties of the optimal fermented dairy beverage were compared to a commercial beverage (control) during 22 days of storage. No significant differences were found in soluble solids, acidity, pH and consistency index during the time evaluated, while the syneresis of both products showed an increase during storage. OSA-modified cassava starch can be used as a stabiliser in sweet whey fermented dairy beverages because it helps improve its quality properties.
Highlights
Whey is a by-product of the cheese industry that is produced by separating the liquid part from the curd
The nutritional composition of whey may vary considerably depending on the characteristics of the milk, the processing technology used in cheese production and the type of cheese produced
The raw materials used in the experiment were bovine milk from the Paysandú Agrarian Station of the Universidad Nacional de Colombia-Sede Medellín, located in the district of Santa Helena (Medellín - Antioquia), calcium chloride (10043‐52‐4, Tecnas SA, Medellin, Antioquia), rennet (Maxiren DSM, Sincle, France), lactase (Lactasa Proq 5300, Proquiga Group, Spain), octenyl succinic anhydride (OSA)-modified cassava starch (Gel Lact, Poltec SAS., La Estrella, Antioquia), sodium citrate (68-04-2, Tecnas SA, Medellín, Antioquia) and lactic acid bacteria (LAB) as functional starter culture for direct inoculation of milk, consisting of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus lactis strains (ChoozitTM MY 800 LYO 5 DCU, Danisco France SAS, Epernon, France)
Summary
Whey is a by-product of the cheese industry that is produced by separating the liquid part from the curd. There are two basic types of whey: Sweet whey, from the production of cheeses by the proteolytic action of coagulating enzymes on milk casein micelles, and acid whey, obtained through fermentation process or the addition of organic acids or mineral acids to coagulate casein (Parra‐Huertas, 2009; Poveda, 2013). This by-product is usually considered a waste because of the lack of knowledge about its properties and difficult access to the technology needed for its processing and management (Hernández-Rojas & Vélez-Ruiz, 2014; Poveda, 2013). This causes contamination problems in rivers and soils when discarded as effluent, as it affects the physical and chemical structure of the soil, and decreases the yield of agricultural crops or aquatic fauna due to its high biological oxygen demand (BOD) (Poveda, 2013)
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