APROVEITAMENTO DE LEITELHO NO DESENVOLVIMENTO DE BEBIDA LÁCTEA FERMENTADA

Abstract

The development and launch of new food products have increased significantly and are related to subjects, such as globalization and increased demands from consumers. Therefore, the aim was to prepare a fermented dairy beverage plus buttermilk and evaluate its physical and chemical characteristics. Four formulations of fermented dairy beverages were prepared, namely, F0 = 50% milk and 50% whey (control); F1 = 50% milk, 40% whey and 10% buttermilk; F2 = 45% milk, 30% whey and 25% buttermilk; F3 = 40% milk, 25% whey and 35% buttermilk. The samples were submitted to physical-chemical analysis (n = 3) like fat, acidity, pH, density, total dry extract, and defatted dry extract. Data collected were subjected to analysis of variance (ANOVA) and Tukey's test (p≤0.05). Formulation F0 differed from other formulations, except for the pH parameter. The results found for F1, F2, and F3 formulations were close to those reported in the literature for the values of fat, pH, and total dry extract. The fermented dairy beverage produced with buttermilk is an innovative alternative, besides, begin a way of reducing its waste and pollution generated with inappropriate disposal.