Effect of Hydrocolloids on Sensory Properties of the Fermented Whey Beverage from Different Types of Milk

Abstract

Whey from cow, goat and buffalo milk was separated after heat-acid coagulation of casein using 4% acetic acid at 93C. The whey was then pasteurized at 73C for 15 s, cooled and kept at 4C. The whey was warmed to 45C and three types of hydrocolloids; high methoxyl pectin (HMP), carboxymethyl cellulose (CMC) and alginate were added at 0.3, 0.5, and 0.7% for HMP; and 0.1, 0.2 and 0.3% for CMC and alginate. The fermentation was performed at 45C for 4 hrs using 3% yogurt cultures. pH and acidity of whey was measured after fermentation. Three per cent of 50% sucrose syrup was added into fermented whey including 0.06% orange color and 0.06% orange flavor. The whey beverage was then kept at 4C for sensory analysis. Type and concentration of hydrocolloids did not affect the acidity and pH of the product before and after fermentation, while they affected the sensory properties of whey beverage. Addition of pectin (0.7%) in whey provided the highest scores for all attributes for cow (8.0-8.2) and goat milk (6.5-6.7). For buffalo milk, CMC (0.2%) seemed to be the most suitable hydrocolloid with the preference scores of all attributes as 7.2-7.7. Moreover, whey beverage from cow milk obtained the highest scores for color, aroma, flavor, texture and overall attributes as 8.2, 8.1, 8.2, 8.3 and 8.3, respectively, compared with those of goat and buffalo milk.