A pilot study trial was performed on ready‐to‐drink beverages produced in a small‐scale dairy plant starting from Ricotta whey (scotta) with the addition of fruit puree and starter cultures. Microbiological shelf life was evaluated at 4 and 12 °C. At 4 °C, the product showed moderate total viable counts until the end of the trial (~5 log cfu/mL). Yeasts proved to be the specific spoilage microorganisms of the product. When applying a thermal abuse at 20 °C for 6 h, total viable count did not increase. The addition of fruit puree changed the volatile profile of the beverages compared to raw scotta.

中文翻译：

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一种可能的解决方案，以减少作为食物浪费的烤饼：运动饮料

在一家小型乳品厂生产的即饮饮料（从乳清干酪（乳清干酪）起），并加入了果泥和发酵剂，进行了一项试点研究试验。在4和12°C下评估了微生物的货架寿命。在4°C下，该产品显示出中等的总生存计数，直到试验结束（〜5 log cfu / mL）。酵母被证明是产品的特定腐败微生物。在20°C下进行热滥用6 h时，总生存数未增加。与生菜相比，果泥的添加改变了饮料的挥发性特征。