Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

• Published in: International journal of food science & technology Vol. 46; no. 4; pp. 871 - 878
• Main Authors: 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
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.04.2011; Wiley-Blackwell
• Subjects: Biological and medical sciences; Cereal and baking product industries; Cheese whey beverage; Food industries; Fundamental and applied biological sciences. Psychology; GC-FID; HPLC; kefir; lactic acid bacteria; Milk and cheese industries. Ice creams; sensory evaluation; yeasts; Cheese whey beverage; Lactic acid bacteria; Yeast; Kefir; Dairy product; HPLC chromatography; Sensory analysis; Cheese; yeasts; Whey; sensory evaluation; Cereal; Chemical composition; Beverage; GC-FID; HPLC
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2011.02570.x

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.