Produção de sour cream a partir do aproveitamento do soro do leite

Abstract

Sour cream is defined by the Food and Drug Administration (FDA) as a cream that results from the acidification, by bacteria producing lactic acid, of pasteurized milk cream. This work aimed to develop a product of the type sour cream replacing the ingredient natural yogurt with a milk drink fermented based on mozzarella cheese, as well as to characterize the final product by physical-chemical and microbiological analyzes, in addition to conducting a market analysis. and assess the sensory acceptance of the product. Four formulations of sour cream were developed, investigating the variation in the concentration of citric acid (5, 10, 15 and 20%; m / m), in order to obtain a product with characteristics similar to the original. At the end of processing, the different treatments were evaluated for pH values, acidity (g lactic acid / 100g), humidity (%), total dry extract (%), proteins (%), lipids (%), microbiological parameters, sensory acceptance and market analysis. There were no statistical differences between the formulations studied for all attributes of sensory analysis. The physical-chemical analyzes showed significant differences, for the tests of pH, titratable acidity, humidity, lipids and total dry extract. In the microbiological analysis, the sample with a concentration of 5% citric acid stood out for not developing molds and yeasts. This answer can be attributed to several factors, one related to the hygienic-sanitary conditions of the raw materials. The market analysis revealed good results with a large percentage of affirmative answers about the curiosity to know the product and consider the sour cream an innovative product. Sour cream based on mozzarella cheese whey presents itself as a new technological possibility for the dairy industry, in addition to being an alternative to expand the chain of lactic by-products.