The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of model cream cheese (CC) samples. On the whole, the highest viscoelastic moduli and hardness values of the CC samples were reported when κ-carrageenan was used. Furthermore, increasing the concentrations of the tested hydrocolloids led to increases in the viscoelastic moduli and hardness values of CC. Recommendations for softer-consistency CC production include the application of κ-carrageenan at a concentration of 0.50–0.75% (w/w) or the use of furcellaran and sodium alginate at a concentration of 1.00% (w/w). For the production of CC with a more rigid consistency, it is recommended to apply κ-carrageenan at a concentration higher than 0.75% (w/w).

The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; 85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.

Whey is mostly generated during the production of cheese or curds. Nevertheless, the quantity of whey generated is substantial, with just fifty percent of the total utilised. Moreover, improper disposal of whey has a negative impact on the environment. The use of whey in beverage production is an innovative approach with the potential to expand the application possibilities of this by-product of the food industry. The article focuses on the composition and health benefits of whey, while the impact of improper disposal of whey into wastewater and the environmental impact are discussed. Included is a description of the production and properties of unfermented and fermented whey beverages. Finally, new technological processes used in the production of whey-based beverages are discussed.

The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 ± 2 °C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more elastic behavior (G′ > G″) over the viscous one. The highest values of viscoelastic moduli (G′; G″; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AG and PG. The control sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 μm. Moreover, PC with AG and KG addition presented similar microstructures and sizes of fat globules.

The scope of the study was the evaluation of the selected physicochemical (O₂ and CO₂ contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and sensory properties of Czech lager beer with different original wort extract (OWE) values (OWE of 10.0; 11.0; 11.5; 12.0% w/w) during a cold storage period of 6 months (4 ± 2 °C). The length of the cold storage period did not influence the values of dissolved O₂ and CO₂, bitterness, color and foam stability of the samples. Contrarily, the TPC, turbidity, and sensory attributes of the samples were affected by the course of cold storage. The OWE values did not affect the development of the parameters tested. All beer samples stored until the 5th month presented “very good” sensory characteristics. Cold storage of beer is advantageous in order to maintain its freshness and sensory attributes at the highest level for the final consumer.

The current study investigated the fermentation of sauerkraut juice (SKJ) utilizing various symbiotic starter cultures (specifically kombucha and water kefir starter cultures, respectively). It aimed to assess the physicochemical, rheological, antioxidant, and microbiological properties of the resulting beverages. Black tea kombucha and apple juice water kefir fermented beverages were also analyzed for comparative purposes. Key parameters such as pH values, total acidity, total soluble solids, and total dissolved solids were measured. The initial pH exhibited significant variation, decreasing over the course of fermentation due to organic acid production. As fermentation progressed, total acidity increased, a phenomenon attributed to the activities of acetic and lactic acid bacteria. The flow behavior of the fermented beverages was characterized using the Power-law model, revealing that most samples displayed non-Newtonian behavior, indicating that their viscosity and shear stress changed with shear rate. Specifically, the consistency index declined while the flow behavior index rose. Additionally, seven biogenic amines were detected in the fermented samples, with their low concentrations posing minimal risk to consumer safety, resulting from microbial activity during fermentation. Antioxidant activity was assessed using DPPH and ABTS radical scavenging assays, revealing that black tea kombucha showed the highest levels of antioxidant activity. The total phenolic content varied between samples and decreased over time, particularly in the water kefir-like beverages. The microbiological analysis indicated a gradual increase in beneficial microorganisms, such as lactic acid bacteria and yeasts, throughout the fermentation process. These findings underscore the potential of SKJ as a promising base for developing functional beverages, providing valuable insights into how different fermentation starter cultures influence the quality and health-promoting properties of fermented beverages. In light of the growing consumer interest in functional, particularly plant-based foods, the fermentation of SKJ presents an opportunity to create probiotic-rich beverages.