Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules

Numerous fruits are produced in Ecuador, of which about 40% never eaten. In addition, fresh goat cheeses high demand. However, cheese generates milk whey with contamination loads, and, therefore, it must be adequately treated before being discharged into ecosystems. This research aims to use a mixture tree tomato, common strawberry juices, and goat’s whey, statically fermented by water kefir grains (WKG) for 48 h. For this, dual design L-optimal response surface methodology was carried out find the conditions that maximized all responses evaluated (lactic-acid bacteria yeasts concentrations overall acceptability assessed on 7-point scale). Experiments were San Gabriel, Ecuador. Temperatures during day night 20.2 ± 0.3 °C 18.7 °C, respectively. Three selected, where highest values reached. Complementary experiments demonstrated validity models. When comparing results present study similar ones previously, higher observed concentration yeasts, seems related presence WKG. It is concluded they could suitable functional beverage candidates.