Abstract
This study was focused on the production of fermented whey beverages (goat—sweet or sour whey, and cow—sweet or sour whey) enriched with organic fruit juices: sea buckthorn or rosehip. Our research included trials with unpasteurized whey and the combination of this whey with organic sea buckthorn and wild rosehip juices, fermented with lactic acid bacteria. Assessments of the physicochemical, rheological, and microbial properties of the above-mentioned beverages were conducted. Our findings indicated that the addition of organic fruit juices significantly improved the properties of the fermented whey beverages. Microbiological safety was ensured, with low levels of pathogenic microorganisms detected. The incorporation of organic cow’s and goat’s whey, combined with organic fruit juices, not only enhanced the health benefits but also diversified the available range of functional dairy products on the market. The additional goal of this study was to utilize liquid whey, commonly considered a waste in organic farms, and transform it into a valuable product, offering a wider variety of fermented beverages to consumers. This research also addresses the scale limitations of organic farms in whey processing and its potential transformation into functional products. By employing selected strains of lactic acid bacteria, we enhanced the health-promoting properties of the final products, potentially benefiting local producers by reducing waste and aligning with the European Green Deal standards.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call