Quality attributes of a fermented whey-based beverage enriched with milk and a probiotic strain

Abstract

Beverages produced by fermentation of whey have significantly lower viscosity, milder flavour and less viability of probiotic microorganisms compared to those obtained by fermentation of milk. Therefore, it is necessary to choose an adequate combination of cultures and supplements that can enhance these characteristics of the final product. The main objectives of this paper were to study the influence of milk and additional probiotic strain Lactobacillus rhamnosus ATCC 7469 on the quality attributes of a fermented whey-based beverage containing commercial ABY-6 starter culture. To formulate a beverage that meets the required criteria for probiotics, supplementation of whey with 30% milk and its fermentation by ABY-6 co-cultured with L. rhamnosus is advisable. The obtained whey-based beverage has desirable texture and sensory quality attributes similar to traditional products and meets consumers' demands. The beverage contains 7.49 log(CFU mL⁻¹) probiotic bacteria, expresses antioxidant activity of 45.1%, satisfactory sensory characteristics and has a shelf life of at least 20 days.