Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms

Full text
Author(s):
Lima Tribst, Alline Artigiani [1] ; Piza Falcade, Luiza Toledo [1] ; Carvalho, Nathalia Silva [1] ; de Castro Leite Junior, Bruno Ricardo [2] ; de Oliveira, Miguel Meirelles [3]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, UNICAMP, Ctr Food Studies & Res NEPA, Albert Einstein 291, BR-13083852 Campinas, SP - Brazil
[2] Fed Univ Vicosa UFV, Dept Food Technol DTA, Univ Campus, BR-36570900 Vicosa, MG - Brazil
[3] Fed Ctr Technol Educ Celso Suckow da Fonseca CEFE, Voluntarios da Patria 30, BR-27600000 Valenca, RJ - Brazil
Total Affiliations: 3
Document type: Journal article
Source: INTERNATIONAL DAIRY JOURNAL; v. 111, DEC 2020.
Web of Science Citations: 0
Abstract

Adequate use of whey from sheep's milk cheese in smallholdings is a challenge. The possibility of producing a fermented dairy product manufactured by mixing sheep milk and whey at different concentrations was evaluated. Results showed that fermentation time, gel strength, acid content and difference in colour were proportional to the milk content. Post acidification was observed for almost all the samples for 35 days and resulted in a similar pH drop for the samples, but with different amounts of acid. The gels with 100% and 75%-milk samples remained stable during storage, while a slight (similar to 11%) or excessive (47%) whey separation was observed for gels with 30% and 15%-milk samples, respectively. In addition, good sensory acceptance was obtained for samples produced with >= 30% milk. Therefore, use of whey from sheep's milk cheese (<= 70%) for fermented dairy product manufacture is an interesting use for this sheep cheese waste. (C) 2020 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 17/02832-4 - Freezing/ thawing of sheep milk: alterations induced in milk, alternatives for minimize these modifications and impact in the yogurt production
Grantee:Alline Artigiani Lima Tribst
Support Opportunities: Regular Research Grants