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\hypersetup{pdftitle={Utilisation of Whey as Substrate for Vinegar Production},pdfauthor={Jessica Rustia, Mina Abella, Catherine Jane Callanga, Princess Veneracion, Rica Neane Perez},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Aerated , medium acid whey, starter, sweet whey, vinegar, whey},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\begin{center}
\Large{\textbf{Utilisation of Whey as Substrate for Vinegar Production\footnote{\textbf{Contact Address:} Jessica Rustia, Central Luzon State University, Department of Food Science and Technology, College of Home Science and Industry Clsu, 3120~Science City of Munoz, Philippines, \mbox{e-mail}: \email{echie_rustia@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Jessica Rustia$^{1}$, Mina Abella$^{2}$, Catherine Jane Callanga$^{3}$, Princess Veneracion$^{4}$, Rica Neane Perez$^{5}$}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{$^{1}$Central Luzon State University, Department of Food Science and Technology, Philippines}}}
\item[]{\small{\textit{$^{2}$Philippine Carabao Center, Product Development Unit, }}}
\item[]{\small{\textit{$^{3}$Central Luzon State University, Department of Food Science and Technology, }}}
\item[]{\small{\textit{$^{4}$CENTRAL LUZON STATE UNIVERSITY, DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, Philippines}}}
\item[]{\small{\textit{$^{5}$CENTRAL LUZON STATE UNIVERSITY, DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, Philippines}}}
\end{itemize*}
\index[author]{Rustia, Jessica}
\index[author]{Abella, Mina}
\index[author]{Callanga, Catherine Jane}
\index[author]{Veneracion, Princess}
\index[author]{Perez, Rica Neane}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
The utilisation of whey as a substrate for vinegar production was assessed in this study. Specifically, the study aims to determine the rate of ethanol production as affected by the whey used for fermentation; to evaluate the effect of different starters for acetic acid production; and aeration on the rate of acetification and quality of the whey vinegar; to determine the physicochemical and sensory properties of vinegar from whey and compare it with commercial vinegar; and to compute the cost of producing whey vinegar.







This research was conducted to determine the potential of sweet whey and medium acid whey for   commercial vinegar production. The established vinegar production process developed was consist of (a.) pasteurisation (b.) alcoholic fermentation by a strain of Saccharomyces cerevisae, and (c.) acetic acid fermentation.  Effect of two different starters ( pure culture of Acetobacter aceti and unpasteurised vinegar) and aeration on rate of vinegar production and quality evaluated. Result showed that Treatment 4 which is sweet whey, with mother vinegar and aerated; and Treatment 8 which is medium acid whey with mother vinegar and aerated, are the prominent treatments. Treatments 4 and 8 have the acidity of \mbox{3.51\,\%} and  \mbox{3.55\,\%} respectively.







Treatment 8 obtained the highest score on the overall acceptability and even in the other vinegar attributes evaluated. All the attributes of Treatment 4 and Treatment 8 were ``Just About Right'' according to 50 panelists. For the rank test, Treatment 8 was ranked first, followed by Treatment 4 and lastly, the commercial vinegar. Cost analysis revealed that it is economically feasible to produce whey vinegar. Practically of this process is the use of whey from the increasing number of dairy product processing in our country.



}

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\noindent \textbf{Keywords:} Aerated , medium acid whey, starter, sweet whey, vinegar, whey
\index[key]{Aerated }
\index[key]{Medium acid whey}
\index[key]{Starter}
\index[key]{Sweet whey}
\index[key]{Vinegar}
\index[key]{Whey}
\end{document}
