USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION

Abstract

In Brazil, dairy drink is basically defined as the dairy product resulting from the mixing of milk and cheese whey. As they are economically viable, fermented dairy drink are considered an alternative to the use of cheese whey. The main objective of this work was to elaborate, in industrial scale, and evaluate the quality and stability of a fermented cheese whey based dairy drink, developed from Coalho Cheese whey. Physical-chemical, microbiological and sensory analyses were carried out during 28 days of cold storage at 5ºC ± 1ºC. The results showed that the developed drink is conform to the term "fermented dairy drink" defined by the Technical Rules of Identity and Quality of Dairy Beverages in relation to protein and lactic bacteria counts. The physical-chemical composition is in accordance with the legislation that establishes the minimum protein content of 1.7% m/ m. However, to obtain the recommended fat content, which is at least 2.0% m/m the mixture should be standardize prior to the fermentation step. The results also indicate that the product has microbiological stability and can be stored for at least 28 days under refrigeration at 5 ºC. The drink showed good sensory acceptability getting between the hedonic terms: "liked moderately" and "I really enjoyed", throughout the study period. It can be concluded that technology is a potential way to use the cheese whey from the Coalho Cheese, manufacturing a nutritional product, highly acceptable and with low cost.