Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature

A. N. Al-Baarri, Sri Mulyani, S. B. M. Abduh, M. Hadipernata, R. Z. Kamil, Azka Nadiya Dzakiyalizz, Ghina Ulayya, Shabrina Nur Shaliha, Tri Yuliana, A. A. Mawarid, Widia Pangestika
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Abstract

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.
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添加果胶和壳聚糖的发酵乳清在冰箱温度下储存 24 小时期间的视觉表现
乳清发酵通常会面临产品透明度的问题,这是由于之前奶酪制作过程中残留的乳固体造成的。本研究的目的是确定果胶和壳聚糖作为凝固剂时发酵乳清沉淀工艺的透明度和性能。乳清首先经过巴氏杀菌,然后加入果胶和壳聚糖,再用混合起始培养物进行发酵。发酵后的乳清在冰箱中储存 24 小时。15 名经过半培训的小组成员通过目测分析获得数据。根据指定的标准,用(+)或(-)标记进行定性评分。数据汇编成表,展示了在发酵初始和最终状态下观察到的特征。结果显示,添加果胶的发酵乳清的透明度最高(+++),果胶处理的沉淀物性能也最稳定(+++)。不过,虽然添加果胶的发酵乳清具有透明度,但添加壳聚糖的发酵乳清的透明度更高。
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