Sensory quality evaluation of whey-based beverages

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F10%3A48995" target="_blank" >RIV/60460709:41210/10:48995 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Sensory quality evaluation of whey-based beverages

Original language description

The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samplesof whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Mljekarstvo

ISSN

0026-704X

e-ISSN

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Volume of the periodical

60

Issue of the periodical within the volume

4

Country of publishing house

HR - CROATIA

Number of pages

8

Pages from-to

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UT code for WoS article

000288296800009

EID of the result in the Scopus database

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