Isolation, characterization and utilization of starter cultures for the development of wheyghurt drink

Abstract

PurposeWhey products have conventionally been professed as a means of reducing ingredient costs. The authentic benefits of adding whey products are the enhanced worth resulting from flavor, texture and nutritional improvements as well as nutraceutical or health‐enhancing payback. Therefore, the present study aims to isolate and characterize suitable starter cultures for the production of wheyghurt drink.Design/methodology/approachKeeping in view all the benefits of yoghurt technology this study was planned to isolate the starter cultures and optimize the conditions for the production of wheyghurt drink. The starter cultures (Lactobacillus delbruceckii ssp. Bulgaricus and Streptococcus thermophilus) were isolated from the yoghurt and further characterized on the basis of their morphological and biochemical characteristics. The wheyghurt drink prepared from starter cultures with varying starter culture concentrations (1, 1.5, 2 and 2.5 percent) was analyzed for the physicochemical and sensory characteristics to explore the potential of wheyghurt drink.FindingsDuring storage, color, flavor, taste and overall acceptability were affected significantly. But the interaction between treatments and storage was found non‐significant to all the sensory parameters. At zero day maximum score (7.40) for overall acceptability was recorded for T3 and minimum score (5.60) was awarded to T4. After five, ten and 15 days of storage, judges observed a slight decline in overall acceptability in all wheyghurt drink samples. Hence it was concluded that wheyghurt drink sample T3 obtained maximum scores regarding the organoleptic evaluation and remained the best.Practical implicationsThe key to growth is a continuous evaluation and modification of the product to match consumer expectations. Currently there are many apparent benefits that result from incorporating selected whey products into yogurt formulas. The starter cultures for the production of fermented whey products are not presently produced in Pakistan and are imported for industrial use. The use of LAB as starter culture may help to improve the quality and shelf life of the whey products.Originality/valueThe research is useful for food manufacturers in order to develop functional food products for consumers. Understanding consumer needs and preferences is critical to successful product development and enhancing marketing values of a product. Nutritionally improved foods, such as wheyghurt over the conventional counterpart, will be highly successful in the marketplace. Consumers will prefer such kinds of foods because they are more conscious about their health and such foods provide them with what they desire, i.e. health benefits with good nutrition.

Whey-derived valuable products obtained by microbial fermentation

“…These authors analyzed the general appearance (graininess, visual roughness, serum separation, particle size, and rheological properties) and observed that the increase in whey concentration caused a decrease in graininess and visual roughness and an increase in serum separation and flow behavior index. On the other hand, Saeed et al (2013) selected strains of L. delbrueckii subsp. bulgaricus and S. thermophilus to produce a wheygurt (fermented whey using the yogurt starter culture) with acceptable characteristics.…”

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

“…(2021) and Saeed et al. (2013) produced a whey–yogurt using selected strains of L. delbrueckii subsp. bulgaricus and S. thermophilus , which resulted in a stable and acceptable drinks using a 2% inoculum of the LAB starter culture.…”

“…This prebiotic beverage exhibits strong antimicrobial properties against pathogenic strains, indicating its potential as a functional food or nutraceutical. In different contributions, El-Aidie, Elsayed, et al ( 2021) and Saeed et al (2013) produced a whey-yogurt using selected strains of L. delbrueckii subsp. bulgaricus and S. thermophilus, which resulted in a stable and acceptable drinks using a 2% inoculum of the LAB starter culture.…”

Valorization of cheese whey using microbial fermentations

“…Combinations of yoghurt-derived L. delbrueckii subsp. bulgaricus and S. thermophilus cultures were extensively tested for their capability to reduce the lactose content, and for the acidifying and proteolytic activities (Gallardo-Escamilla et al 2007;Pescuma et al 2008;Almeida et al 2009;Pescuma et al 2012;Saeed et al . 2013;Sohrabi et al .…”