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Acidity of beverages based on whey pasteurized in different conditions Tabela 7. Kwasowość napojów na bazie serwatki pasteryzowanej w różnych warunkach
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Context 1
... order to have better insight on the influence of heat treatment conditions on product quality, the beverages were storage in refrigeration by 14 days. The acidity after 1 and 14 days of storage are presented in Table 7. As it was excepted, the acidity of beverages based on unpasteurized whey was distinctly higher than of beverages based on pasteurized raw material what presumably was caused by contribution of whey microflora into fermentation process. ...Context 2
... order to have better insight on the influence of heat treatment conditions on product quality, the beverages were storage in refrigeration by 14 days. The acidity after 1 and 14 days of storage are presented in Table 7. As it was excepted, the acidity of beverages based on unpasteurized whey was distinctly higher than of beverages based on pasteurized raw material what presumably was caused by contribution of whey microflora into fermentation process. ...Similar publications
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Citations
... According to Katarzyna Sryplonek and Malgorzata Jasienska and other researchers, whey-based beverages can be divided into several main groups, including: non-fermented and fermented beverages, milk-type beverages, probiotic beverages, refreshing soft drinks, alcoholic beverages, dietary beverages, protein-rich sports beverages, direct-use beverages and powder beverages [75][76][77]. In our view, this division is rather conditional, as whey-based beverages fermented by probiotic microorganisms can be assigned to the three above-mentioned groups at once. ...
The relationship between diet, gut microbiota and human health is finding increasing scientific evidence. Microbiota imbalance can cause various metabolic diseases in the human body. One of the factors that can significantly affect dysbiosis is human nutrition. Therefore, interest in functional products and beverages, especially with probiotic effects, has enhanced worldwide in recent years. A valuable secondary product possessing nutritional and biological value, promising for creating the base of functional beverages is whey. This review presents various aspects of whey and probiotic starter microorganism’s impact in intestinal microbiota correction. Possible ways to enhance functional properties and stability of whey-based beverages are summarized. Introduction of metabiotics with certain properties and chemical structure into beverages enables to obtain functional target products optimizing physiological functions specific for the host organism. Whey in its untreated form and fermented by probiotics, with the addition of prebiotics, various bioactive natural plant ingredients or metabiotics can serve as a highly effective functional beverage, having antibacterial, antifungal, and antiviral effects, capable of correcting the digestive tract microbiocenosis and human health in general.
