Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F003
DOI: https://doi.org/10.24326/ICDSUPL4.F003
Published online: 9 April 2025
ICDSUPL, 4, F003 (2025)
The effect of organic sea buckthorn or rosehip juices on physicochemical, rheological, and sensory properties of organic goat and cow fermented whey beverages
Maciej Bartoń1*, Robert Waraczewski1, Bartosz G. Sołowiej1
1 Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: maciej.barton@up.lublin.pl
Abstract
This study was focused on the production of fermented whey beverages (goat—sweet or sour whey, and cow—sweet or sour whey) enriched with organic fruit juices: sea buckthorn or rosehip. Our research included trials with unpasteurized whey and the combination of this whey with organic sea buckthorn and wild rosehip juices, fermented with lactic acid bacteria. Assessments of the physicochemical, rheological, and microbial properties of the abovementioned beverages were conducted. Our findings indicated that the addition of organic fruit juices significantly improved the properties of the fermented whey beverages. Microbiological safety was ensured, with low levels of pathogenic microorganisms detected. The incorporation of organic cow’s and goat’s whey, combined with organic fruit juices, not only enhanced the health benefits but also diversified the available range of functional dairy products on the market. The additional goal of this study was to utilize liquid whey, commonly considered a waste in organic farms, and transform it into a valuable product, offering a wider variety of fermented beverages to consumers. This research also addresses the scale limitations of organic farms in whey processing and its potential transformation into functional products. By employing selected strains of lactic acid bacteria, we enhanced the health-promoting properties of the final products, potentially benefiting local producers by reducing waste and aligning with the European Green Deal standards.
Keywords: microbiological safety, pH, sustainable production, functional food, whey, organic fruit juice, viscoelastic properties
How to cite
M. Bartoń, R. Waraczewski, B.G. Sołowiej, 2025. The effect of organic sea buckthorn or rosehip juices on physicochemical, rheological, and sensory properties of organic goat and cow fermented whey beverages. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.F003