Milk ultrafiltration permeate-based electrolyte drink: physical, chemical and microbiological assessment during storage

Ciência Rural

Fontes, Paulo Rogério²  Alves, Yara Pereira Cerceau¹  Fontes, Edimar Aparecida Filomeno¹  Minim, Valéria Paula Rodrigues¹ 

[1] Universidade Federal de Viçosa, Viçosa, Brazil;Universidade Federal de Lavras, Lavras, Brazil

关键词: minerals;    osmolality;    color;    milk whey;    non-alcoholic drinkINTRODUÇÃO:A utilização da ultrafiltração por membrana na indústria de laticínios possibilita o desenvolvimento de novos produtos e o aproveitamento total e seletivo de todos os componentes do leite;   

DOI  :  10.1590/0103-8478cr20131432

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

This study aimed to prepare a electrolyte drink based on permeate of milk ultrafiltration with evaluation of its physical, chemical, and microbiological properties during 30 days of storage at 7°C and 25°C. The drink became clear, with greenish-yellow color, osmolality of 311,6mOsmol L-1and total carbohydrates of 6.48 % m/v. There were no significant changes in pH, titratable acidity, and soluble solids during storage time and temperature (P>0.05). The osmolality and total sugars were affected by time (P<0.05), whereas the increase in reducing sugars was affected by storage temperature and time (P<0.05). Positive correlation (P<0.05) between total reducing sugars and osmolality was observed, but the drink was within the osmolality range for isotonic drinks (290mOsm L-1 and 330mOsm L-1). L*, a*, b*, and C* coordinates were affected only by the storage time (P<0.05). In the study of shelf life, the drink showed to be microbiologically stable. The permeate can be used as industrial residue in the preparation of electrolyte drinks in view of osmolality criteria, besides containing natural minerals

【 授权许可】

Unknown