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Bartosz G Solowiej, Speaker at Nutrition Conference
University of Life Sciences in Lublin, Poland

Abstract:

This study aimed on creating fermented whey beverages enhanced with organic fruit juices (rosehip or sea buckthorn). Our research involved experiments with unpasteurized organic cow or goat whey (both sweet and sour) combined with organic sea buckthorn or rosehip juices, fermented using lactic acid bacteria. We evaluated the rheological and microbiological properties of these beverages and conducted consumer evaluation. The aim was to repurpose liquid whey, often regarded as waste on organic farms, into a valuable product, thereby expanding the range of fermented beverages available to consumers. By using specific strains of lactic acid bacteria, we improved the health benefits of the final products, potentially aiding local producers in waste reduction and compliance with European Green Deal standards. Our results showed that adding organic fruit juices (rosehip or sea buckthorn) significantly enhanced the organoleptic quality and rheological properties of the fermented whey beverages. These beverages demonstrated low viscosity, appealing sensory traits, and high consumer acceptance. Microbiological safety was confirmed, with minimal pathogenic microorganisms detected. Combining organic cow’s and goat’s whey with organic fruit juices not only boosted health benefits but also increased the variety of functional dairy products. This research was funded within the task entitled "Research network of life sciences universities for the development of the Polish dairy sector - research project" financed under the specific grant of the Minister of Science and Higher Education, No. MEiN/2023/DPI/2862."

Biography:

Prof. Bartosz Sołowiej, Ph.D., D.Sc, Vice-Rector for Science and International Cooperation of the University of Life Sciences in Lublin. He graduated from the prestigious program "Top 500 Innovators - Science. Management. Commercialization" at the UC Berkeley in the United States, and "Leaders in University Management" at the TUM of Munich, Germany. Lecturer, scholarship holder e.g., in Australia, Canada, Slovakia, Serbia, Isreal and China. Expert at the European Institute of Innovation and Technology (EIT). Author/co-author of many scientific publications. He works on improving the functional properties of food products, mainly dairy products; designing new products for athletes and physically active people.

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