Production of fermented cheese whey-based beverage using kefir culture some properties and effects of storage period

In this research, whey beverages were produced from kefir culture and residue from white cheese production. Beverages were subjected to preliminary test twice with different proportion whey and milk. After two sensory analysis, %75 milk-%25 whey rate was chosen and added %2 kefir culture. After that, beverages were subjected to 3 different incubation periods (24h, 48h and 72h) and stored during 21 days. Some physical, chemical and sensory properties of beverages were investigated at 1., 7., 14. and 21. days of storage period. According to results; pH values of beverages were 4.09-4.30, titratable acidity (LA) were %0.7-0.8, dry matter rate were %10.3-11.3, protein contents were %2.07-2.30, fat contents were %2.53-2.90, alchol contents were %0.68-1.09, carbon dioxide contents were 3.23-4.37 (mg/100ml), lactose contents were %3.38-4.43. During the storage, pH values of beverages generally decreased, titratable acidity generally increased; dry matter rate, fat, protein and lactose contents did not occur important alteration; alchol and carbon dioxide contents generally increased. Beverages produced from 48 h incubation have taken highest points from sensory analysis.