Design a thirst-quenching beverage from whey permeate.Whey whey liquid residue from milk after the removal of cheese curds in the manufacture of cheese. An excellent protein supplement but difficult to handle in the liquid form, except to pigs maintained close to the cheese factory. Dried whey is easy to handle but processing costs are high. permeate (WP) is produced by the ultrafiltration ultrafiltration /ul·tra·fil·tra·tion/ (ul?trah-fil-tra´shun) filtration through a filter capable of removing very minute (ultramicroscopic) particles. ul·tra·fil·tra·tion n. of liquid whey. It typically contains lactose, water, minerals, and little fat or protein. Valued in liquid form at about $0.80 per lb, depending on milk prices, a majority of the WP produced in the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. is disposed of as waste or is used as a component in animal feed. But WP contains electrolytes--sodium, potassium, magnesium, zinc and calcium--that could be utilized in beverages. WP is rich in minerals not found in substitute ingredients and enhances the overall nutritional content of a food product that can use whey as an ingredient. Researchers at North Carolina State University History
The descriptive sensory properties--visual, flavor, texture and mouth feel--of commercial thirst-quenching beverages were determined using a trained descriptive panel. Then the scientists obtained WP from Mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, cheese made in a commercial facility. They determined the chemical composition of the WP and optimized the conditions for enzymatic lactose hydrolysis hydrolysis (hīdrŏl`ĭsĭs), chemical reaction of a compound with water, usually resulting in the formation of one or more new compounds. . Hydrolyzed WP and unhydrolyzed WP were subsequently incorporated into a basic beverage formula, and were substituted for 0%, 25%, 50%, 75% or 100 % of water content. Beverages with WP were evaluated by the trained sensory panel. Subsequently, 110 consumers evaluated beverages containing WP and commercial beverages for their overall acceptability, flavor acceptability and thirst-quenching ability. The electrolyte electrolyte (ĭlĕk`trəlīt'), electrical conductor in which current is carried by ions rather than by free electrons (as in a metal). content of beverages with WP was higher than the electrolyte content of sports beverages. Drinks made with hydrolyzed WP were more similar to the commercial beverages in sensory properties than unhydrolyzed WP beverages. Hydrolyzed beverages in which WP was substituted for 25% or 50 % of water were acceptable to consumers and scored similar scores in thirst-quenching ability, flavor and overall acceptability. Further information. Mary Anne Drake, Department of Food Science, North Carolina State University, Box 7624, Raleigh, NC 27695; phone: 919-513-4598; fax: 919-515-7124; email: mdrake@unity.ncsu.edu. |
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