Fermented Milk Drinks Produced with Sheep's Milk and the Impact of Physicochemical Differences on Sensory Perception

Abstract

Three different fermented milk drink formulations were developed with sheep's milk and whey supplied by a producer in the region of Bragança, Portugal. The variation of the formulations occurred in the proportions of whey, with FORM₁ with 25% whey; FORM₂, 40% and FORM₃, 60%. The fermented dairy drinks were evaluated for fat, protein, pH determination and titratable acidity, followed by the preference and acceptance test between the three samples. The fermented dairy drinks showed average fat results of 6.1% in FORM₁, 5.0% in FORM₂ and 2.0% in FORM₃. Protein results were 5.3%, 4.5%, and 3.6% on FORM₁, FORM₂, and FORM₃, respectively. The acidity and pH values did not differ in the three formulations evaluated. There was no significant difference in the acceptance of FORM₁ and FORM₂, allowing a serum addition of up to 40%. Thus, dairy drinks produced with sheep's milk in different concentrations of whey were obtained acceptance of 4.3 and 4.23, respectively for FORM₁ and FORM₂, and these samples also obtained purchase intent represented by the terms “I would definitely buy” or “I would probably buy”.