INNOVATION IN THE DEVELOPMENT OF FERMENTED DAIRY DRINK WITH COW'S MILK AND GOAT CHEESE WHEY

Abstract

The fermented dairy drink is an important form of utilization of whey because of its high acceptance. Passion fruit and bee honey are regional products with features that can be exploited in the development of the drink, as acidity and its functional potential, respectively. The objective of this research is to study the various relationships of mixing milk and whey in the preparation of a dairy drink flavored with passion fruit and sweetened with honey of Africanized bees, as well as to characterize this drink according to its physicochemical, microbiological and sensory aspects and to evaluate its stability and purchase intent. There was no difference in the sensory aspects among adults about the content of pulp and the goat whey that were tested. Regarding the acceptance test with children, 88% of the participants said they liked the drink. Regarding the stability of the product, there was a decrease in the pH from 4.6 to 3.8 during the first seven days, but it remained stable during the storage. In the five evaluated times, there was no significant difference among the sensory aspects, except because of one flavor that decreased until the 14th day of storage, and after that a slight growth was observed, returning to the acceptance level found on the 7th day of storage. The passion fruit flavored drink showed considerable values for purchase intent, suggesting to be a food with market potential.