Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey.

ABSTRACT: Goat (GCW) and sheep cheese whey (SCW) are cheese by-products that can be fermented to develop a new product. However, the limited nutrient availability for lactic acid bacteria (LAB) growth and the low stability of whey are challenges. This work evaluated the addition of protease and/or ultrasound-assisted fermentation as tools to improve GCW and SCW fermentation and the final quality of the products. Results showed that the US/protease increased by 23-32% pH decline rate (for SCW only) and modified the separation of cream (≤ 60% for GCW) and whey (≤ 80% for both whey sources, with higher values for GCW) during storage, explained by changes in the microstructure protein, fat globules, and their interactions. Furthermore, the whey source/composition (mainly lower fat content in SCW) affect

SUBMITTER: Dos Santos FR 

PROVIDER: S-EPMC10326219 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature