Spontaneous Fermentation of Regional Fruit Beverages using Buffalo Yogurt Whey
Bibliographic record
Abstract
Yogurt whey is a by-product of the filtration process in Greek-style buffalo yogurt. It contains beneficial compounds such as proteins, minerals, carbohydrates, and lactic acid bacteria; yet, it is often discarded, contributing to environmental contamination due to its high biological oxygen demand. This study aimed to valorize this by-product by developing fermented beverages formulated by combining yogurt whey with regional citrus and tropical fruits. Eighteen formulations were prepared using whey, fruit pulp or juice (grapefruit and passion fruit), sugar, and filtered water, followed by spontaneous fermentation for 48 hours at ambient temperature (25 ± 2 °C). Physicochemical parameters (pH, °Brix, and Density) were measured before and after the filtration process. Two formulations, grapefruit (citrus group) and passion fruit (tropical group), were selected for sensory evaluation by 30 untrained panelists, who used a 9-point hedonic scale to assess aroma, flavor, and color. Physicochemical results showed minor changes in pH and significant increases in °Brix and Density in samples after filtration, particularly in beverages made with tropical fruits. Sensory analysis revealed high overall acceptability; passion fruit beverages received significantly higher overall and flavor scores from female participants than from males (p = 0.043). The results demonstrate the feasibility of transforming buffalo yogurt whey into a regionally inspired fermented functional beverage with favorable sensory acceptance and commercial potential. This approach presents an innovative strategy for reducing waste in the dairy industry. It supports sustainable food systems through the valorization of underutilized by-products and local fruits, which aligns with the principles of the circular economy.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".