Drink fermented to the base of serum of milk and isolated soy protein
DOI:
https://doi.org/10.5433/1679-0359.2000v21n1p45Keywords:
Whey, Fermented beverage, Lactobacillus acidophilus, Probiotic.Abstract
The whey and soy protein were used as substrate to obtain a basic beverage, fermented by yogurt culture (Lactobacillus delbrueckii subsp. buigaricus / Streptococcus salivarius subsp. thermophilus YC-180) and by probiotic culture (Lactobacillus acidophilus La-5). The formulation ( whey 10g/100mL; soy protein 2,4 g/100mL; fiber 0,5 g/100mL and sucrose 15 g/100mL) was fermented separately, and mixed (1:1) to obtain the final fermented product with 0.72% (lactic acid) acidity, pH 4.3 and lactic acid bacteria count of 2,0 x 108 cfu/mL, adequate for production of the proposed beverage.
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