Probiotic fermented whey based beverage, and method for producing same

Abstract

The present invention discloses a novel probiotic fermented beverage based on whey, comprising whey and a high probiotic microorganism concentration in the range of 10.sup.7-10.sup.8 CFU/mL, and a method for producing said beverage. The probiotic microorganism is a commercial yogurt culture of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subsp. bulgaricus and a commercial culture of Lactobacillus acidophilus. The method for producing the probiotic fermented whey based beverage comprises recovering whey by an enzymatic coagulation process, percolation, enriching and pasteurizing whey, fermentation, sweeting and flavoring. The beverage comprises the following physico-chemical characteristics: pH 5.0±0.00; titratable acidity 68.0±1.4 mL NaOH 0.1N/100 mL; total solids 12.4±0.1% w/v; fat 0.8±0.1% w/v; protein 1±0.1% w/v; cinder 0.55±0.02% w/v; Total sugar 10.0±0.2% w/v; Reducing sugar 4.20±0.15% w/v; and Energic value 87.2±0.00 cal/100 g sample. The beverage comprises the following physico-chemical characteristics and probiotics count at 4° C. and 8° C.: 1-21 day shelf-life; pH 4.77-4.85; titratable acidity 72-73 mL NaOH 0.1N/100 mL; and probiotic count of about 31×10.sup.7-39×10.sup.7 CFU/mL.

Claims

1. A fermented beverage comprising as its principal active ingredients whey and a high probiotic microorganism comprising a first commercial yogurt culture of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subsp. bulgaricus and a second commercial culture of Lactobacillus acidophilus with a total concentration of the combination of cultures in the range of 10.sup.7-10.sup.8 CFU/mL and a pH in the range of 4.7-5.4 at the end of fermentation, wherein the fermented beverage is made by a process comprising recovering whey by a raw milk enzymatic coagulation process comprising adding 0.03% (w/v) CaCl.sub.2) and 0.01% (w/v) rennet; enriching the whey in the presence of 2% sucrose, 1% milk powder and 0.5% carboxy methyl cellulose, wherein the enriching proceeds until the whey reaches a percentage of total solids and consistency similar to 12-13% of milk; pasteurizing the whey in a 65° C. water bath for approximately 20 minutes; and fermenting the whey, wherein the fermenting comprises: inoculating 10 ml of the first commercial culture with 10 ml of the second commercial culture into approximately 80 ml of whey, wherein each of the first and second commercial cultures is inoculated at a concentration of about 10.sup.5 CFU/ml; incubating at a controlled temperature between 38° C. and 40° C.; monitoring the pH; and adding saccharose to a final amount of 4%.

2. The beverage of claim 1, wherein the beverage comprises the following physico-chemical characteristics: pH 5.0±0.00; titratable acidity 68.0±1.4 mL NaOH 0.1N/100 mL; total solids 12.4±0.1% w/v; fat 0.8±0.1% w/v; protein 1±0.1% w/v; cinder 0.55±0.02% w/v; Total sugar 10.0±0.2% w/v; Reducing sugar 4.2 0±0.15% w/v; and Energic value 87.2±0.00 cal/100 g sample.

3. The beverage of claim 1, wherein the beverage comprises the following physico-chemical characteristics and probiotics count at 4° C. and 8° C.: 1-21 day shelf-life; pH 4.77-4.85; titratable acidity 72-73 mL NaOH 0.1N/100 mL; and probiotic count of about 31×10.sup.7-39×10.sup.7 CFU/mL.

4. A method for producing a probiotic fermented whey based beverage according to claim 1, comprising: recovering whey by a raw milk enzymatic coagulation process comprising adding 0.03% (w/v) CaCl.sub.2) and 0.01% (w/v) rennet; enriching the whey in the presence of 2% sucrose, 1% milk powder and 0.5% carboxymethyl cellulose, wherein the enriching proceeds until the whey reaches a percentage of total solids and consistency similar to 12-13% of milk; pasteurizing the whey in a 65° C. water bath for approximately 20 minutes; and fermenting the whey, wherein the fermenting comprises: inoculating 10 ml of commercial culture of Lactobacillus acidophilus and 10 ml of commercial yogurt culture into approximately 80 ml of whey, wherein the commercial yogurt culture includes Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subsp. Bulgaricus, and wherein each of the first and second commercial cultures is inoculated at a concentration of about 10.sup.5 CFU/ml; incubating at a controlled temperature between 38 and 40° C.; monitoring the pH; stopping the fermentation when a pH value of about 4.5-4.9 is reached; and adding saccharose to a final amount of 4%.

5. The beverage of claim 1, wherein the fermentation is stopped when the pH value is at a range of about 4.5-4.9.

Description

BRIEF DESCRIPTION OF THE FIGURES

(1) FIG. 1 is a graph of example results including a number of ratings (vertical axis) for each of a hedonic 5 point scale (horizontal axis) for a sensory evaluation acceptance test based on a flavor of a fermented milk drink, according to the present disclosure, given to a panel of 100 untrained judges.

(2) FIG. 2 is a graph of example results including a number of ratings (vertical axis) for each of a hedonic 5 point scale (horizontal axis) for a sensory evaluation acceptance test based on a consistency of a fermented milk drink given to a panel of 100 untrained judges.

(3) FIG. 3 is a graph of example results including a number of ratings (vertical axis) for each of a hedonic 5 point scale (horizontal axis) for a sensory evaluation acceptance test based on a general acceptance of a fermented milk drink give to a panel of 100 untrained judges.

(4) FIG. 4 is a flow chart of an example of a standard procedure for obtaining a probiotic fermented beverage.

DETAILED DESCRIPTION

(5) Referring to FIGS. 1-3, results of a sensory evaluation acceptance test of a fermented milk drink according to the present disclosure include judges' impressions that were collected for each attribute of flavor, consistency, and general acceptance, respectively. The samples were presented randomly to each judge with a notice that the evaluated sample was a fermented milk drink. The judges were instructed to rate each attribute on a hedonic scale from 1 to 5, based on the following interpretation: 1: “I like it a lot.” 2: “I like it moderately.” 3: “I do not like or dislike it.” 4: “I dislike it moderately.” 5: “I dislike it a lot.”

(6) To summarize, the results show approximately 60% of the panelists selected options 1 and 2 (i.e., “I like it a lot” and “I like it moderately,” respectively) referring to the flavor; more than 70% of the panelists selected options 1 and 2 referring to the consistency; and approximately 80% of the panelists selected options 1 and 2 referring to the beverage general acceptance. These results suggest that a whey based beverage, as described in accordance to the present disclosure, was well accepted by the potential consumers.

(7) Referring to FIG. 4, an example standard procedure for obtaining a probiotic fermented beverage includes the following.

1. Cheese Making Process

(8) The raw material used is fresh milk. The whey is obtained by enzymatic coagulation using rennet in a standardized procedure similar to the industrial process. The raw milk is subjected to heating to about 65° C. The temperature is controlled between about 60° C. and about 65° C. for approximately 20 minutes. It is allowed to cool to about 40° C. Calcium chloride (CaCl.sub.2) is added at about 0.03% w/v and after 2 minutes the rennet is added to about 0.01% w/v. The mixture is allowed to stand for approximately 45 minutes, at which time the curd formation was already observed. The curd is cut, separating it from the remaining serum, filtering it to avoid entrainment of casein fines. The whey is collected.

2. Preparation and Pasteurization of Whey

(9) The whey obtained from cheese production is enriched, until the whey reaches a percentage of total solids and a consistency similar to milk, through the use of sucrose (about 2%), milk powder (about 1%), carboxymethyl cellulose (CMC) (about 0.5%). It is then subjected to a slow pasteurization process under standard conditions, using a water bath at approximately 65° C., controlling the temperature for approximately 20 minutes.

(10) Pasteurization is carried out in order to eliminate the pathogenic microbial load, to inactivate the rennet enzymes and to reduce the concentration of lactic bacteria present, such that the lactic acid bacteria avoids competition with the bacteria inoculated for the fermentation. To evaluate the effectiveness of pasteurization, the reconstituted and pasteurized whey is submitted to a simple microbiological test to determine the amount of aerobic mesophilic microorganisms present.

3. Beverage Preparation

(11) The previously enriched and pasteurized whey is subjected to a fermentation process with the inoculation of the microbial cultures mentioned above. The fermentation is carried out in flasks inoculated with 80 mL of whey, 10 mL of commercial Lactobacillus acidophilus, and 10 mL of commercial yogurt culture. Both cultures are inoculated at an average concentration of 10.sup.5 CFU/mL. Flasks are kept in an incubator with a controlled temperature between 38° C. and 40° C. The pH is monitored hourly for both fermentations, stopping the same when the pH reaches a value of 4.5-4.9. Flasks are cooled to temperatures between approximately 4 and 8° C. Fermented beverages are stored in glass containers and kept at refrigeration temperature (between approximately 4° C. and 8° C.) for further analysis. The counting of microorganisms is performed at the beginning of the fermentation, at the beginning of the pH drop and at the end of the fermentation.

4. Sweetening

(12) After fermentation, saccharose is optionally added to the beverage to a final amount of about 4% and shaken until dissolved.

5. Flavoring

(13) The addition of any fruit essence may be optionally added according to the manufacturer's recommendation.

Analysis of the Probiotic Fermented Whey Based Beverage Proposed in this Document

(14) A summary of the complete process is provided in the flow chart of FIG. 4.

1. Probiotic Character Trial

(15) The probiotic character is determined as a function of the count of probiotic microorganisms in plate. For this, the methodology indicated in the COVENIN 902-87 standard is used to count colonies of aerobic bacteria in Petri dishes, where the amount of CFU present in each sample is determined. For this, successive dilutions with peptone water (0.1% w/v) in 1:9 ratios are prepared by plating on MRS agar and incubating the plates at 37° C. for 48 hours.

(16) The results obtained were compared with that established in the Venezuelan COVENIN 2393-2001 standard for yogurt, as well as with that established in the International Standard CODEX 243-2003 for Fermented Milks (International Food Standards, Health Organization food and Agriculture Organization of the United Nations). In these regulations it is established that to be considered a probiotic, the product must contain a minimum of 10.sup.6 CFU/mL live microorganisms.

2. Physico-Chemical Characterization of the Probiotic Fermented Beverage

pH and Titratable Acidity

(17) The pH was determined following the procedure established in the Venezuelan Standard Covenin 1315-79. The titratable acidity was determined according to the provisions of the Venezuelan Standard Covenin 658-1997, which contemplates a titration in an alkaline solution.

Fat

(18) The fat content was determined by the Gerber method, established in the Venezuelan Standard Covenin 1053-82, which is based on the capacity of 90% sulfuric acid to dissolve all the solids present in milk except fat. With centrifugal force the grease is able to form a transparent layer that is observed in the Gerber butyrometer.

Total Solids

(19) The content of total solids was determined by a preliminary evaporation in a thermoelectric plate until the appearance of the first traces of brown color, followed by vacuum drying at 100° C.

Cinder

(20) The ash content was determined following the provisions of Venezuelan Standard Covenin 368-1997 for the determination of ash from milk and its derivatives, in which the ash is defined as the incineration of total milk solids.

Proteins

(21) The protein content was determined in accordance to the Venezuelan Standard Covenin 370: 1997 for the Determination of Proteins of milk and its derivatives. The method consists of mineralizing organic matter by digesting with concentrated sulfuric acid and catalysts, in order to transform the nitrogen into ammonia, which is distilled and collected in an acidic solution and subsequently evaluated.

Total Sugar

(22) The content of total sugars was determined using a colorimetric method that is based on the fact that carbohydrates are particularly sensitive to strong acids and high temperatures. From there, a series of reactions occur that produces an end result having colorful compounds.

Reducing Sugar

(23) The content of reducing sugars was determined by the 3-5 dinitrosalicylic acid (DNS) method, previous construction of the standard curve using glucose as a standard. This method is based on the reduction of the DNS by the sugars to 3-amino-5-nitrosalicylic acid, with the consequent development of color, measured as the absorbance at a wavelength of 550 nm.

Energic Value

(24) To determine the energy value, the sum of the caloric intake of the components of the drink was determined, for which the content in grams of protein, fat and sugars was multiplied by the factor corresponding to each one. According to the Table of Food Composition of Venezuela emanated from the Venezuelan Chapter of the Latin American Nutrition Society (2001), a factor of 4 cal/gram of protein, 9 cal/gram of fat and 4 cal/gram of carbohydrates is used.

3. Shelf Life

(25) To determine the shelf life of the beverage, a count of probiotic microorganisms was taken following storage of the beverage in a refrigerator (4-8° C.), at days 1, 7, 14 and 21 days after fermentation. The methodology indicated in the COVENIN 902-87 standard was followed for the counting of aerobic bacterial colonies in Petri dishes, where the amount of CFU present in a given sample was determined. For this, successive dilutions were prepared with peptonated water (0.1% w/v) in 1:9 proportions, sowing on MRS agar and incubating the plates at 37° C. for 48 hours. Titration and pH determination were also carried out.