Determination of the Usability of Permeate and Strained Yoghurt Water Separated as Dairy by-product in the Production of a Shalgam-like Product

Abstract

Fermentation is an effective and economical method used to make a food more durable than it is. Fermented products have an important place in culinary cultures. In Turkish cuisine, which is very comprehensive and rich in terms of fermented products, ayran, vinegar, boza, milk-based and bioactive peptide koumiss, kefir and pickles produced from many vegetables can be consumed as beverages with brine. Shalgam juice is also a fermented beverage and is a part of Turkish culture. Permeate is the liquid part of milk passing through the membrane during ultrafiltration. Permeate, which is a by-product of the ultrafiltration method, contains high levels of protein. Permeate, which is generally not used in factories, is considered as dairy waste and causes environmental pollution. Strained yoghurt is one of the fermented milk products consumed in our country. The yoghurt water released in strained yoghurt production is rich in minerals and lactose.

In this study, the usability of strained yoghurt water and permeate water, which are known as waste materials in dairy industry, was investigated. These waste materials are known to be rich in LAB and bioactive substances. Strained yoghurt juice and permeate water were used instead of water in the formulation. Furthermore, the study aimed to determine the effect on the physical and sensory properties of the produced shalgam juice. For this purpose, strained yoghurt juice and permeate water were obtained from the industry for shalgam juice production, and drinking water was used as a control sample. The changes in the processed samples were determined during and after fermentation. Meanwhile, the samples were analysed for pH, acidity, colour and sensory analysis to determine the effects of wastewater on both the progress of fermentation and the final product after fermentation.