TY  - JOUR
AU  - Rakin, Marica
AU  - Bulatović, Maja
AU  - Zarić, Danica
AU  - Stamenković-Doković, Marijana M.
AU  - Krunić, Tanja
AU  - Borić, Milka
AU  - Vukašinović-Sekulić, Maja
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3474
AB  - One of the most economical ways of whey processing is the production of beverages, which represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey-based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL), showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2 degrees SH corresponding to the acidity of the product in this category.
PB  - Savez hemijskih inženjera, Beograd
T2  - Hemijska industrija
T1  - Quality of fermented whey beverage with milk
EP  - 98
IS  - 1
SP  - 91
VL  - 70
DO  - 10.2298/HEMIND141106016R
ER  - 

@article{
author = "Rakin, Marica and Bulatović, Maja and Zarić, Danica and Stamenković-Doković, Marijana M. and Krunić, Tanja and Borić, Milka and Vukašinović-Sekulić, Maja",
year = "2016",
abstract = "One of the most economical ways of whey processing is the production of beverages, which represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey-based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL), showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2 degrees SH corresponding to the acidity of the product in this category.",
publisher = "Savez hemijskih inženjera, Beograd",
journal = "Hemijska industrija",
title = "Quality of fermented whey beverage with milk",
pages = "98-91",
number = "1",
volume = "70",
doi = "10.2298/HEMIND141106016R"
}

Rakin, M., Bulatović, M., Zarić, D., Stamenković-Doković, M. M., Krunić, T., Borić, M.,& Vukašinović-Sekulić, M.. (2016). Quality of fermented whey beverage with milk. in Hemijska industrija
Savez hemijskih inženjera, Beograd., 70(1), 91-98.
https://doi.org/10.2298/HEMIND141106016R

Rakin M, Bulatović M, Zarić D, Stamenković-Doković MM, Krunić T, Borić M, Vukašinović-Sekulić M. Quality of fermented whey beverage with milk. in Hemijska industrija. 2016;70(1):91-98.
doi:10.2298/HEMIND141106016R .

Rakin, Marica, Bulatović, Maja, Zarić, Danica, Stamenković-Doković, Marijana M., Krunić, Tanja, Borić, Milka, Vukašinović-Sekulić, Maja, "Quality of fermented whey beverage with milk" in Hemijska industrija, 70, no. 1 (2016):91-98,
https://doi.org/10.2298/HEMIND141106016R . .