Use of ricotta whey in the elaboration of acidified carbonated dairy drink

Abstract

Ricotta whey, despite its low protein content, is a source of many nutrients. However, in Brazil it is still used inefficiently or simply discarded in the environment. The adequate use of this type of whey is still very restricted due to the unavailability of technological knowledge or lack of interest in the industry. However, in this type of whey, lactose, mineral salts, and vitamins still remain, consequently remaining a great nutritional value and also its polluting capacity. The objective of this work was to elaborate an acidified carbonated drink using ricotta whey and to determine its physical-chemical composition, microbiological quality and sensory acceptance. Due to its physical-chemical composition, the developed milk drink fits into the legislation as a dairy drink with addition or dairy drink with food product or substance. The product showed sensory acceptability and microbiological stability during 60 days of storage at 5°C. Thus, there is technological feasibility and applicability of the sustainable use of ricotta whey in the production of carbonated acidified dairy drinks. The use of this type of whey can encourage the consumption of dairy products by improving people's nutrition, in addition to reducing environmental problems, which can increase the profits and the productive competitiveness of industries.

Keywords

• precipitação ácida
• inovação
• poluição
• estocagem refrigerada.