APROVEITAMENTO DE LEITELHO NO DESENVOLVIMENTO DE BEBIDA LÁCTEA FERMENTADA

Abstract

The development and launch of new food products have significantly increased due to globalization and greater consumer demands. Thus, the objective was to develop fermented milk beverage enriched with buttermilk and evaluate its physicochemical characteristics. Four formulations of fermented milk beverages were prepared: 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 underwent physicochemical analysis (n = 3) for fat, acidity, pH, density, total solids, and non-fat solids. The results were subjected to analysis of variance (ANOVA) and Tukey's test (p ≤ 0.05). Formulation F0 differed from the others, except for the pH parameter. Formulations F1, F2, and F3 showed results for fat, acidity, pH, and total solids like those reported in the literature. The use of buttermilk in the production of fermented milk beverages is an innovative alternative, which can be used for the development of new products and reduces environmental pollution from improper disposal.