PRODUCTION OF FUNCTIONAL BEVERAGES FROM GOAT’S WHEY

Abstract

The largest part of the goat's milk is used in the manufacture of various type of cheeses, where after production remain whey which is rich source of proteins, amino acids, vitamins and minerals required for proper development and functioning of body. Currently fermented beverages made from goat’s whey are not enough present in the market and the aim of this study was to evaluate characteristics of nine different starter cultures formed from selected strains of lactic acid bacteria and bifidobacteria. Before construction of starter cultures, activity of nine selected strains was tested in goat’s whey measurement pH and titratable acidity (0SH) after 6 and 24h of fermentation. Technological characteristics of these starter cultures were compared with activity of commercial freeze dried starter culture (Lactoferm ABY-6) containing: Streptococcus salivarius ssp. thermophilus 80%, Lactobacillus acidophilus 13%, Bifidobacterium bifidum 6% and Lactobacillus delbrueckii ssp. bulgaricus 1%. Goat’s whey has proven to be a good substrate for the growth of all tested species of lactic acid bacteria and Bifidobacterium bifidum NRRL B-41410. During fermentation, in a constructed starter cultures some degree of symbiotic relationship between the corresponding species of the genus Lactobacillus and Streptococcus salivarius ssp. thermophilus was noticed, as fermentation time has been significantly reduced, in comparison with individual strains. Shortest fermentation time to reach pH 4,60, was achieved with mixed starter culture containing species Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus and single starter culture containing Bifidobacterium bifidum, 2.25 hours and 3 hours, respectively. All the obtained fermented beverages had total number of viable cells greater than 106 cfu/ml, which is a necessary prerequisite for fermented beverage to exert probiotic effects. Fermented goat’s whey beverages had satisfactory organoleptic characteristics, and during fermentation specific goat smell and taste are alleviated which is a especially important for consumers who don’t prefer products from this type of milk.