Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales
ABSTRACT: Fermented milk beverages have been known for years and are characterized by excellent health-promoting properties. Therefore, consumer attention has been drawn to this product type in recent years. In the presented research, the technology of production in laboratory and industrial scales...
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Elsevier
2024-12-01
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| Series: | Journal of Dairy Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030224011317 |
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| author | J.O. Szafrańska R. Waraczewski M. Bartoń M. Wesołowska-Trojanowska W. Maziejuk P. Nowak B.G. Sołowiej |
| author_facet | J.O. Szafrańska R. Waraczewski M. Bartoń M. Wesołowska-Trojanowska W. Maziejuk P. Nowak B.G. Sołowiej |
| author_sort | J.O. Szafrańska |
| collection | DOAJ |
| description | ABSTRACT: Fermented milk beverages have been known for years and are characterized by excellent health-promoting properties. Therefore, consumer attention has been drawn to this product type in recent years. In the presented research, the technology of production in laboratory and industrial scales of controlled fermentation of whey beverages containing sweet or sour organic cow or goat whey, with the addition of organic fruit juices (apple, blackcurrant, or Kamchatka berry juice), are described. Food production on a laboratory scale involves small-batch processes designed for experimentation and refinement, often with precise control over variables and conditions. In contrast, industrial-scale food production in enterprises focuses on large-volume output with an emphasis on efficiency, consistency, and adherence to regulatory standards for mass consumption. This study examined the amino acid content and nutritional value of the obtained products. Tests were carried out on fermented whey drinks' microbiology and antioxidant properties. Significance was determined using ANOVA; each prepared drink was characterized by better antioxidant properties and nutritional values compared with products without juice addition. Microbiological examination proved that only 1 product was not fit for consumption according to the Polish norm. Using whey (goat or cow) as a base for a fermented beverage with enhanced health benefits is a positive step toward using products commonly regarded as waste. |
| format | Article |
| id | doaj-art-51ed55b90cbf48ab8d7d480b253fcddf |
| institution | Kabale University |
| issn | 0022-0302 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj-art-51ed55b90cbf48ab8d7d480b253fcddf2024-11-29T06:22:31ZengElsevierJournal of Dairy Science0022-03022024-12-01107121048110496Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scalesJ.O. Szafrańska0R. Waraczewski1M. Bartoń2M. Wesołowska-Trojanowska3W. Maziejuk4P. Nowak5B.G. Sołowiej6Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, 20-704 Lublin, Poland; Corresponding authorDepartment of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, 20-704 Lublin, PolandDepartment of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, 20-704 Lublin, PolandDepartment of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, 20-704 Lublin, PolandFamily Organic Farm “Figa” Waldemar and Tomasz Maziejuk, 38-454 Tylawa, PolandManufacturer of BIO Juices, NFC Korab Garden Sp. z o. o., Samoklęski, 21-132 Kamionka, PolandDepartment of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, 20-704 Lublin, PolandABSTRACT: Fermented milk beverages have been known for years and are characterized by excellent health-promoting properties. Therefore, consumer attention has been drawn to this product type in recent years. In the presented research, the technology of production in laboratory and industrial scales of controlled fermentation of whey beverages containing sweet or sour organic cow or goat whey, with the addition of organic fruit juices (apple, blackcurrant, or Kamchatka berry juice), are described. Food production on a laboratory scale involves small-batch processes designed for experimentation and refinement, often with precise control over variables and conditions. In contrast, industrial-scale food production in enterprises focuses on large-volume output with an emphasis on efficiency, consistency, and adherence to regulatory standards for mass consumption. This study examined the amino acid content and nutritional value of the obtained products. Tests were carried out on fermented whey drinks' microbiology and antioxidant properties. Significance was determined using ANOVA; each prepared drink was characterized by better antioxidant properties and nutritional values compared with products without juice addition. Microbiological examination proved that only 1 product was not fit for consumption according to the Polish norm. Using whey (goat or cow) as a base for a fermented beverage with enhanced health benefits is a positive step toward using products commonly regarded as waste.http://www.sciencedirect.com/science/article/pii/S0022030224011317organic wheygoat wheyorganic fruit juicesmicrobiologyantioxidant properties |
| spellingShingle | J.O. Szafrańska R. Waraczewski M. Bartoń M. Wesołowska-Trojanowska W. Maziejuk P. Nowak B.G. Sołowiej Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales Journal of Dairy Science organic whey goat whey organic fruit juices microbiology antioxidant properties |
| title | Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales |
| title_full | Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales |
| title_fullStr | Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales |
| title_full_unstemmed | Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales |
| title_short | Effects of organic fruit juices on physicochemical, microbiological, and antioxidative aspects of fermented whey beverages from organic goat and cow milk, produced at laboratory and industrial scales |
| title_sort | effects of organic fruit juices on physicochemical microbiological and antioxidative aspects of fermented whey beverages from organic goat and cow milk produced at laboratory and industrial scales |
| topic | organic whey goat whey organic fruit juices microbiology antioxidant properties |
| url | http://www.sciencedirect.com/science/article/pii/S0022030224011317 |
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