Desenvolvimento de bebida láctea sabor morango utilizando diferentes níveis de iogurte e soro lácteo obtidos com leite de búfala.

This research was carried out to evaluate the physical-chemical, microbiological and sensorial characteristics of dairy beverages elaborated with buffalo milk and different levels of yoghurt and whey. Five formulations were developed based on buffalo's milk, cheese whey and yogurt. The treatments were: T1=10% milk, 10% whey and 80% yoghurt; T2=10% milk, 20% whey and 70% yoghurt; T3=10% milk, 30% whey and 60% yoghurt; T4=10% milk, 40% whey and 50% yoghurt; T5=10% milk, 50% whey and 40% yoghurt. It was determined the acidity (°D), density at 15°C, fat, total solids (TS) and non-fat solids (SNF). The dairy beverage was evaluated on: pH, titratable acidity, percentages of fat and protein, viscosity, color (CIEL*a*b*), sensorial acceptance test with hedonic scale of five points and preference ordination, coliforms enumeration s at 35°C and 45°C, count of mesophilic aerobic microorganisms. The obtained results, submitted to ANOVA and Tukey Test with significance level of 5% revealed that the whey rates of the dairy beverage influenced pH, acidity, fat, protein, viscosity, L*, and water activity, while the chromaticity coordinates a* and b* did not suffer influence. The formularizations with 10% and 20% whey were the most accepted in the sensorial acceptance test, as well as in the preference of the judges. [ABSTRACT FROM AUTHOR]