Utilization whey in production of functional healthy beverage "whey-apple beverages"

Abstract

Special attention is being paid to development of whey beverages made by fermentation with probiotic bacteria. The challenge is the choice of suitable bacterial culture in order to produce a functional beverage with high nutrient value and acceptable quality attributes. The aim of this study was the development of fermented whey-based beverage enriched with an apple concentrate. Beverages were prepared from liquid whey by adding freshly prepared apple concentrates as functional compounds and probiotic bacteria (thermophilic yoghurt culture - Lactobacillus delbrueckii YC 381). Results showed a new functional beverage with special characteristics which exhibits excellent flavor derived from apple.