Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/24357

TitleChemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture
Author(s)Magalhães, Karina Teixeira
Dias, Disney R.
Pereira, Gilberto V. de Melo
Oliveira, J. M.
Domingues, Lucília
Teixeira, J. A.
Silva, João B. Almeida e
Schwan, Rosane F.
KeywordsCheese whey beverage
GC-FID
HPLC
Kefir
Lactic acid bacteria
Sensory evaluation
Yeasts
Issue date2011
PublisherInstitute of Food Science and Technology
JournalInternational journal of food science and technology
Abstract(s)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.
TypeArticle
URIhttp://hdl.handle.net/1822/24357
DOI10.1111/j.1365-2621.2011.02570.x
ISSN0950-5423
e-ISSN1365-2621
Publisher versionhttp://dx.doi.org/10.1111/j.1365-2621.2011.02570.x
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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