Use of stabilizers to improve the texture of a fermented beverage elaborated from milk and acid whey

Whey-milk kefir type beverages were prepared using proportions of 75% and 50% whey and stabilized using pectin (0.2% w/v) and gelatin (0.4% w/v). Physicochemical and rheological characteristics of the fermented beverages were determined and compared to a control, 0%/100% whey-milk. Rheological measurements showed that the 75%/25% whey-milk kefir beverage stabilized with gelatin had a higher viscosity than the other formulations when compared to the control. A sensory analysis was performed to determine if any differences existed between the formulations and the control. Panelists did not find any significant differences (p<0.05) between the 75%/25% whey-milk formulation stabilized with gelatin, the 50%/50% whey-milk formulation stabilized with pectin and the control. According to these results whey could be used in a 75% proportion when stabilized with gelatin and in a 50% proportion when stabilized with pectin when preparing a whey-milk kefir type beverage.