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American Journal of Food Technology
  Year: 2015 | Volume: 10 | Issue: 6 | Page No.: 254-264
DOI: 10.3923/ajft.2015.254.264
 
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Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey
Claudia Schlabitz, Adriano Gennari, Andre Luiz De Mello Araujo, Julio Andre Bald, Claucia Fernanda Volken De Souza and Lucelia Hoehne

Abstract:
The objective of this study was preparing a synbiotic fermented dairy beverage using ricotta cheese whey, prebiotic and probiotics aiming to reduce the amount of whey incorporated into the dairy wastewate. For this, fermented milk beverages were produced by a full factorial design with 2 independent variables in two equidistant levels, three replicates at the center point and 4 axial points. Ricotta cheese whey concentrations and powder milk were the two variables evaluated in 5 concentrations. The 11 formulations developed were submitted to analysis of pH, acidity, protein, fat, ash and enumeration of specific groups of lactic acid bacteria (Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus). The results obtained in the study show that is possible a preparation of a prebiotic and probiotic fermented dairy beverage prebiotic and probiotic containing till 70% ricotta cheese whey. Thus, the dairy beverage proved to be a viable way to use ricotta cheese whey, reducing the effluent generated at dairy industries, consequently, reducing the costs of treatment and environmental impact generated by inappropriate disposal.
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How to cite this article:

Claudia Schlabitz, Adriano Gennari, Andre Luiz De Mello Araujo, Julio Andre Bald, Claucia Fernanda Volken De Souza and Lucelia Hoehne, 2015. Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey. American Journal of Food Technology, 10: 254-264.

DOI: 10.3923/ajft.2015.254.264

URL: https://scialert.net/abstract/?doi=ajft.2015.254.264

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