Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents

Abstract

A clear-yellowish liquid, resulting from the separation and pressing of curds in the cheese-making process, is obtained, and it is commonly known as whey. Despite being commonly regarded as waste, whey still contains some nutrients such as protein, lactose, and minerals. These compounds endow whey with the potential to be processed into a food product. However, an unwanted sensory aspect can be caused by the presence of these organic compounds. This is a consequence of chemical changes in organic compounds within whey during production and storage, which can impact flavor and lead to the formation of off flavors. One alternative that can be employed to reduce off-flavors is the conversion of whey into probiotic drinks through a fermentation process involving lactic acid bacteria (LAB). Although a fermentation process could impart a more favorable sensory aspect to whey, it is still deemed necessary to incorporate natural or artificial flavorings. Orange (citrus) is a common flavor used in food products. Consequently, this study was conducted to enhance the sensory aspect of whey by fermenting it and adding natural and artificial citrus flavorings, with subsequent evaluation through consumer acceptance. According to the study results, significant findings were observed in flavored fermented whey, exhibiting higher consumer acceptance compared to fermented whey without flavor. In conclusion, the addition of both natural and artificial citrus flavorings to fermented whey served to enhance its sensory aspect and elevate consumer acceptance.