Development and characterization of a fermented dairy beverage from permeated and concentrated sweet whey sweetened with tagatose

Membrane separation technology in the dairy industry has become a basis for innovation and processing of new products, as well an alternative use co-products, contributing to reduction environmental impact that this generates. The objective work was develop fermented beverage using sweet whey ultrafiltration permeate (UFP) protein concentrate (WPC), evaluating its effect on physicochemical techno-functional characteristics under storage with controlled conditions. experimental design simplex centroid mixtures WPC (2-5%), UFP (51-58%), milk (40-47%) where non-hydrolyzed (NHFDB) hydrolyzed (HFDB) (> at 85%) formulated. Optimum beverages were obtained by minimizing syneresis maximizing content, overall product acceptability. results multiple response desirability analysis showed following formulation: (5%), (52.2%), (42.8%) non (51%) (44%) (HFDB). developed presented non-Newtonian behavior (pseudoplastic) gel-like beverage, high sensory quality, acidity (0.55-0.68% lactic acid), pH (4.18-4.45), (10.7-13.2%). more stable over time terms than beverage.