Abstract
This paper had as objective the development of a dairy fermented drink produced with mozzarella cheese whey and umbu pulp. Were studied physical-chemistries characteristics and sensorial acceptance, besides the effect of temperature and whey concentration (20%, 40%, 60% e 80%) on specific mass on the different drink formulations. With obtained results and statistical analysis it was verified that physical-chemistries characteristics and sensorial acceptance values didn't present significant difference among the treatments 20%, 40% e 60% of whey concentrations (P > 0,05). From obtained results of physical-chemistries and sensorial analysis it can be concluded that the best drink was these who presented whey concentration of 60%, due the larger whey quantity used. To influence of whey concentration and temperature on specific mass, a multiple linear model without interaction of the parameters was fitted, presenting a satisfactory determination coefficient.
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