Evaluation of the fatty acid composition of whey based lactic acid beverages
Keywords:
whey, lactic acid fermentation, fatty acid compositionAbstract
Whey is a milk serum that is produced as a waste product in the production of cheese, yellow cheese
and yoghurt. It is characterized by valuable biological nutritional qualities because of its soluble milk
proteins, milk sugar, mineral substances, trace elements and vitamins. Due to the high absorption of
the biologically active components contained in the whey, the interest in its use as a protein supplement in patients with specific diseases, athletes, young children and the elderly is constantly increasing. Various whey-based products are known which use separate ingredients. The aim of the present
study is to develop a technology for complex utilization of the skeletal components. A formula for a
whey-based lactic acid beverage has been developed. Sour whey is enriched with fructal concentrate
of Henomeles (Chaenomeles speciosa Nivalis) and hydrocolloid. Biochemical studies have been carried out on the fatty acid composition of the raw material and the resulting lactic acid product, which
establishes that the technological processing through which the raw material – pasteurisation and lactic acid fermentation passes – does not change the fatty acid composition.
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