Read and Download Studies on the Formulation of Protein-rich Beverages from Cheese Whey Online Book
ByRajesh Kumar
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“I cannot remember the books I’ve read any more than the meals I have eaten; even so, they have made me.” -Ralph Waldo Emerson
Synopsis
The study was undertaken to explore the possibility of utilization of cheese whey for manufacture of three types of protein richbeverages viz flavoused milk like lassi type and soft drink beverages. A method was developed for makaj beverage base (for flavoured milk and lassi type beverage) comprising of acidification of whey+5 per cent skim milk with HCL and then heating to 90 degree C gave better curd characteristics case in filtration and less nitrogen loss. The beverage bases were obtained by resuspending the protein curds in part of whey after neutralisation to Ph 7.0 with this beverage base flavoured milk type beverage was developed by using 6% sugar level and with pine apple and rose glavours. The beverage packed in polyethylene bags and a shelf life of 7 days at 5 degree C. For lassi type beverage the culture LF 40 was found suitable than other two culture tried 12.5% sugar for this beverage scored higher such sweetened lassi flavoured with pineapple score highest such beverage had a shelf life of 6 days at 5 degree C. The lactose reduced whey was used for the development of soft drink. The soft drink prepared with 1% protein and 10% sugar had high acceptabality than the other levels tried. The banana flavour was found to give highest acceptabality fallowed by pineapple and raspberry the standardized soft drink was also made in a dry form. The cost of liquid soft drink was Rs. 2.26/Kg and the cost of dry soft drink was Rs 13.17/kg.
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