CARACTERIZAÇÃO DO SORO ÁCIDO E USO NA ELABORAÇÃO DE LEITE FERMENTADO

• Ano de defesa: 2013
• Autor(a) principal: Lievore, Paolla
• Orientador(a): Demiate, Ivo Mottin
• Banca de defesa: Nogueira, Alessandro , Drunkler, Deisy Alessandra
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE ESTADUAL DE PONTA GROSSA
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
• Departamento: Ciências e Tecnologia de Alimentos
• País: BR
• Palavras-chave em Português: soro ácido; leite fermentado; aproveitamento de resíduo
• Palavras-chave em Inglês: acid whey; fermented milk; utilization of waste
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://tede2.uepg.br/jspui/handle/prefix/718

Acid whey is generated in large volumes as a by-product of the Quark cheese production. Quark cheese is the base for the Petit Suisse production. This acid whey has a potential use in the preparation of beverages due to its high nutritional value. It is rich in minerals with a high biological value and a source of protein. Fermented milk products are well accepted by consumers due to their probiotic properties, coming mainly from the specific lactic acid bacteria used in these products, providing health benefits. In this context, the use of liquid acid whey as a base for the preparation of fermented milk has shown to be an interesting alternative. Apart from the functional and nutritional enrichment of the fermented dairy beverage, coming from the acid whey, this use avoid the need of other conversion processes to get rid of it, reducing the environmental problems related to its disposal. This study aims to characterize the physicochemical properties of the acid whey resulting from the manufacture of Quark cheese, base of the Petit Suisse, and use it as an ingredient for the manufacture of fermented milk. The acid whey was collected fresh in the industry under study and subjected to analysis of pH, acidity, lactose content, fat, protein, moisture and solids during the period from November 2011 until November 2012. The fermented milk was prepared using the acid whey in the place of water in the original formula and reduction of fermentation time from 60 for 25 hours. All ingredients were blended with a mixer and pasteurized; the liquor was then characterized with respect to pH, Brix, acidity, protein, lactose, and reducing sugars. The product was subjected to multiple comparison tests using as standard the commercial product. Acceptance test and purchase intent were carried out. The values of the physicochemical evaluations of acid whey were treated statistically by Fisher Test, considering the mean and standard deviation. The results of the multiple comparison tests were analyzed by Variance Analysis. The results of physicochemical analyzes of acid whey show that the averages were similar to those found by several authors, but the protein contents were slightly higher. Significant differences were found between summer and winter for all parameters except lactose. The highest content of minerals, lactose and consequently total solids were observed during autumn. The multiple comparison tests showed that the fermented milk was considered by all trained judges as worse than the standard. Acceptance testing resulted in a 90 %acceptance, with averages of responses between the terms of the hedonic scale "liked very much" and "liked moderately". In the analysis of purchase intent it was found that 54 % of consumers who participated in the tasting would certainly buy the product and 38 % would like to buy. The use of acid whey for production of fermented milk proved feasible, besides adding value to the product under study allows the industry to reduce the discharge of acid whey as well as the water consumption.