Valorization of Acid Whey to Produce Sourdough Bread Starter

ABSTRACT Acid whey, a by‐product of Greek yogurt and acid‐coagulated cheese, poses environmental challenges due to high biochemical and chemical oxygen demand. It also contains lactic acid bacteria (LAB) with the potential to enhance fermentation. Using acid whey in breadmaking addresses waste management while creating value‐added products. To evaluate acid whey as a starter in bread production and compare its performance with commercial sourdough and white bread. Acid whey from skim milk yogurt was used to replace 50% of the water in the dough. Three breads were prepared: white bread (WB), acid whey bread (AWB), and commercial sourdough bread (CSB). Physical, chemical, microbial, and textural properties were measured. Consumer acceptability was assessed using a nine‐point hedonic scale with 81 participants. Data were analyzed using ANOVA and paired t ‐tests ( p < 0.05). AWB showed greater loaf volume (1550 ± 20.4 cm 3 ) than WB (1375 ± 20.4 cm 3 , p < 0.05) and similar aeration to CSB ( p = 0.97). Its pH (5.17 ± 0.03) was lower than WB (6.07 ± 0.12, p < 0.05), indicating stronger fermentation. AWB displayed lighter crust color and delayed mold growth compared to WB. Sensory tests showed higher scores for AWB in flavor, aroma, color, texture, and overall acceptability ( p < 0.001). Notably, 76.5% of participants preferred AWB over CSB for purchase. Acid whey is a viable alternative to commercial sourdough starters, producing bread with favorable qualities while reducing dairy industry waste, offering benefits for sustainable food production.