Abstract
The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacturing of frozen yoghurts. In a first step, natural yoghurts using only goat’s and sheep’s LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical characteristics of ewe’s and goat’s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe’s yoghurts were solid, while goat’s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for that produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than the data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as the main ingredient can be an interesting option to broaden the product portfolio of small/medium scale dairy producers.
Highlights
The dairy industry causes the production of wastewaters and effluents that can have a significant environmental impact because of their pollutant characteristics [1,2,3]
The high organic load of whey arises from the presence of residual milk compounds, with lactose being its major constituent
The aim of this work was to manufacture frozen yoghurts with or without different concentrations of inulin using goat and sheep liquid whey concentrates produced by ultrafiltration, and to study their physicochemical, microbiological and sensory properties in order to evaluate the feasibility of the use of these by-products by the dairy industry
Summary
The dairy industry causes the production of wastewaters and effluents that can have a significant environmental impact because of their pollutant characteristics [1,2,3]. Whey is the by-product of the cheese industry that has received most attention, due to its environmental impact if disposed without prior treatment and as a result of the progressive evidence of the nutritional importance of its constituents [4,5,6]. Various technological approaches have been employed to valorize whey [10,11,12]. Among various value-added products, the transformation of whey into proteinaceous products is attractive and is experiencing increased demand. These proteinaceous products have applications as functional, nutritional, and therapeutic commodities
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
