Análise de acidificação, pH e sinérese de bebidas lácteas fermentadas com diferentes concentrações de soro durante a estocagem

Abstract

Whey has proven to be a valuable co-product used in the food industry because of its low cost and high nutritional value. In addition, its application in the industry can be explained by being considered an effluent, with negative environmental impact when discarded unduly. Fermented milk drink is an important way to use whey due to its high acceptance. The objective was to analyze acidification, syneresis and pH of dairy drinks with different concentrations of serum. Four milk drinks containing 0%, 20%, 30% and 40% of whey were prepared in their formulation. Samples were evaluated for pH, titratable acidity and syneresis for 30 days of storage at 5 ± 1 ° C. The results obtained show that the serum concentration significantly influenced (p = 0.05) the acidity and syneresis of the milk drinks, and during the storage time, the three parameters varied little among themselves. The pH was not significantly influenced by the different concentrations of serum. It was concluded that the serum concentration influenced the acidification and syneresis of the milk drinks.