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July 1, 2026FermentationOpen Access

The Usage of Fermented Milk By-Products in Cabbage Pickle Fermentation Through a Sustainable Food Production Approach

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Authors

ADAyşe Janseli DenizkaraGAGökhan AkarcaAAAzize Atik

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Overview

Randomized trial examines cabbage pickles made with fermented dairy by-products, suggesting improved quality and sustainability.

Key Points

  • This research aims to assess the effects of fermented dairy by-products on the quality of cabbage pickles during fermentation.
  • Cabbage pickles were prepared using yoghurt whey, whey, kefir whey, and buttermilk as brine media versus vinegar.
  • Physicochemical, microbiological, and sensory evaluations were conducted on the pickles.
  • Analysis included pH, Brix, textural properties, and organic acid content.
  • Yoghurt whey-based samples had the lowest pH (2.87) and highest Lactobacillus spp. counts (6.38 log CFU/g).
  • Vinegar showed the highest acetic acid (63,795.64 mg/L) while buttermilk had the highest dry matter (5.27%).
  • Yoghurt whey-based pickles received the highest sensory ratings from panelists.

Cite This Study

Denizkara et al. (2026) studied this question.

synapsesocial.com/papers/6a44ae315cd2549c8bc4386bhttps://doi.org/10.3390/fermentation12070306
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