Caracterização química e avaliação sensorial de bebida hidroeletrolítica fermentada obtida a partir de permeado de leite tipo C.

Abstract

Milk permeate was employed to produce a fermented beverage with acceptable sensorial characteristics and chemical composition like a replacer electrolyte, which objective is creating an alternative utilization of this subproduct from cheeses production, obtained by ultrafi ltration process. The ultrafi ltration was performed in a Techniques Industrielles Appliquèes® pilot unity up to 1.2 of volumetric reduction factor, using mineral membrane (50 nm of pore diameter and 0.24 m2 fi ltration area). The permeate fl ux was 27 L.h-1.m-2 at 35,5±0,7°C and transmembrane pressure of 2 bar and permeate fl ow rate of 6 L.h-1. Two treatments were studied: T1 = permeate + sucrose and T2 = permeate + sucrose + milk (3% fat). Each treatment was pasteurized (65°C/30’) and distributed in glass bottles previously sterilized and labelled. Afterwards, each volume was inoculated with Lactobacillus casei subsp. casei, closed and incubated up to pH 4.5. After fermentation, beverages were refrigerated, artifi cially coloured and fl avourized and submitted to sensorial evaluation according to hedonic scale (1 to 9, where: 1 = I disliked it very much and 9 = I liked it very much). Only treatment 2 (T2) obtained an acceptability index higher than 70% (84,4%), moreover presenting high content of calcium, magnesium, potassium, and sodium.