Development and production of a lactic fermented beverage made with Serrana goat milk

Abstract

The fermented drink based on goat's milk is an interesting alternative to the diversification of dairy products, allowing the producer to use whey from the cheese production. The present study aimed to develop and characterize formulations of fermented dairy drinks from Serrana goat milk with 20%, 40% and 60% whey added. The characterization was carried out over 21 days based on the parameters: pH, acidity, proximate composition, counts of lactic acid bacteria, aerobic mesophilic and psychrophilic bacteria, molds and yeasts, and sensory acceptance.

All formulations showed a significant decrease in pH and increase in acidity in the first 14 days of storage, followed by stabilization until the end of the shelf life. Protein, ash and carbohydrate contents met the legislated standards, with no significant difference between the 20% and 40% formulations, but the lipid concentration of the beverages with 40 and 60% whey was lower than the established limit. All formulations showed satisfactory microbiological parameters, but the 60% formulation was rejected from a sensory point of view.

Considering the use of the largest possible amount of whey, preserving the characteristics of fermented lactic drinks and consumer acceptance, the 40% formulation showed the best performance.