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August 25, 2025Journal of Buffalo ScienceOpen Access

Spontaneous Fermentation of Regional Fruit Beverages using Buffalo Yogurt Whey

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Authors

GRG. I. RébakRCRosa CanteroGOGladys Obregón

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Overview

This research reveals how spontaneous fermentation improves sensory acceptance in beverages using yogurt whey and local fruits, suggesting commercial potential.

Key Points

  • Transforming yogurt whey into fermented beverages shows significant sensory acceptance, particularly with passion fruit.
  • Sensory evaluation highlighted higher flavor scores for passion fruit beverages from female participants (p = 0.043).
  • Using spontaneous fermentation, the study crafted beverages from yogurt whey and regional fruits like grapefruit and passion fruit.
  • This approach promotes sustainable food systems, aligning with circular economy principles by reducing dairy waste.

Cite This Study

Rébak et al. (2025) studied this question.

synapsesocial.com/papers/68af5d75ad7bf08b1eae14d4https://doi.org/10.6000/1927-520x.2025.14.14
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents2024 · 5 citations
  2. 2Harnessing the Potential of Whey in the Creation of Innovative Food Products: Contributions to the Circular Economy2024 · 13 citations
  3. 3TEXTURAL AND SENSORY PROPERTIES OF YOGURT OBTAINED BY BIOCONVERSION OF MILK-LIQUID WHEY MIXTURE AND ARONIA (ARONIA MELANOCARPA) SUPPLEMENTATION2024 · 1 citations
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  5. 5The effect of organic fruit juices on physicochemical, microbiological and antioxidative aspects of organic goat's and cow's fermented whey beverages produced on laboratory and industrial scale2024 · 1 citations