PRODUCTION OF PROBIOTIC FERMENTED MILK DRINK BASED ON WHEY

• DOI: https://doi.org/10.22533/at.ed.153212520017

• Palavras-chave: cheese whey, dairy drinks, probiotic bacteria

• Keywords: cheese whey, dairy drinks, probiotic bacteria

• Abstract:

  Functional foods are increasingly gaining ground and acceptance among consumers due to the biological activity exerted by the bioactive substances present. Functional dairy products represent the most important segment of functional foods, including various products, including fermented milks. As well as being one of the best sources of calcium, an essential nutrient that can prevent osteoporosis, these products are made with probiotic bacteria, prebiotic ingredients or both, which help with intestinal microbial balance. Using whey from the production of rennet-type cheese obtained from the Milk Laboratory of the Federal Institute of Sergipe/Campus São Cristóvão and jenipapo kindly provided by the fruit-growing sector of the same institution, the fermentation processes were outlined and the physicochemical, microbiological and probiotic characteristics were analyzed. The favorable nutritional composition of the whey consisted of 4.95g of lactose, 076g of proteins and a pH of 5.5, titratable acidity of 0.67 to 0.88g/100g, absence of coliforms and salmonella spp, presence of Bifidobacterium spp. and L. acidophilus with an efficiency of 0.67 to 0.88g/100g. acidophilus with an efficiency of 6.98 x 106 to 7.62 x 106 and 9.7x 107 to 1.3 x 107, respectively, together with a range of viable cells at the entrance to the stomach of 108 to 109 CFU/mL, reaching the end of the duodenum with a range of 104 to 105 CFU/mL, ensured microbial development and confirmed the probiotic potential of the natural fermentation milk drinks developed.