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Chemical composition and sensory analysis of cheese whey‐based beverages using kefir grains as starter culture
Author(s) -
Magalhães Karina Teixeira,
Dias Disney Ribeiro,
de Melo Pereira Gilberto Vinicius,
Oliveira José Maria,
Domingues Lucília,
Teixeira José António,
de Almeida e Silva João Batista,
Schwan Rosane Freitas
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02570.x
Subject(s) - kefir , food science , starter , isoamyl alcohol , chemistry , fermentation , isoamyl acetate , acetic acid , lactic acid , acetaldehyde , lactose , ethanol , isobutanol , sensory analysis , alcohol , acetoin , organic chemistry , biology , bacteria , genetics
Summary The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey‐based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1‐propanol, isopentyl alcohol and 1‐hexanol were identified and quantified by high‐performance liquid chromatography and GC‐FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (∼12 g L −1 ), lactic acid (∼6 g L −1 ) and acetic acid (∼1.5 g L −1 ) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey‐based beverages.