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RESEARCH ON DEVELOPMENT NOVEL FERMENTED BEVERAGES FROM SWEET WHEY
Abstract
Whey is a significant environmental contaminant since its waste load is estimated to be 100-175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step for the environment and the food sector. Numerous whey-based beverages are mentioned in the specialized literature. Wine-like beverages can be made by fermenting whey with different kinds of yeasts, producing liqueur-style drinks, a drink with an alcohol concentration of 10-14% etc. The purpose of the research was to obtain fermented drinks from deproteinized whey, endogenously impregnated with CO2. The novelty of these beverages consisted of using local ingredients to improve the nutritional value of the finished product - berry syrup. The technological process of production was similar to that for obtaining bottled sparkling wines. The finished products were analyzed from a physical-chemical and sensory point of view. The study emphasizes that a contemporary beverage should meet the four primary demands of the consumers: sensory quality, thirst-quenching properties, affordability, and a good health profile. By repurposing whey into a value-added product, this research contributes to sustainable food production practices and offers a new solution for whey waste management.
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