Compositional Analysis of Commercial Whey Drinks

Jelen, P.; Currie, R.; Kadis, V.W.

doi:10.3168/jds.s0022-0302(87)80089-9

Cited by 16 publications

(8 citation statements)

References 6 publications

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“…However, when left standing, this beverage separates immediately due to protein interactions between fruit constituents, such as the banana pectins and tannins. The failure of whey‐based beverages to perform well on the market is related to sedimentation problems (Jelen et al. 1987).…”

Section: Introductionmentioning

confidence: 99%

Storage Stability and Sensory Analysis of Uht‐processed Whey‐banana Beverages

Koffi¹,

Shewfelt²,

Wicker³

2005

Journal of Food Quality

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Selected characteristics of whey‐fortified banana beverages stored at 4, 20, 30 and 40C were monitored at specific time intervals over a 60‐day storage period. The particle volume mean diameter (D43) remained unchanged for the entire study and the particle surface area mean diameter (D32) changed only in the first week. The products remained light‐colored (L*∼71) for 60 days; redness (a*), yellowness (b*) and saturation (C*) increased with time at elevated storage temperatures. The Hue (H*) was smaller at elevated temperatures. A sensory descriptive analysis panel generated terms to describe and quantify the sensory characteristics of the whey‐banana beverage stored at 4C. The product was a sour, sweet, smooth beverage, with distinctive banana flavor and minimum off‐flavor. A consumer panel indicated that sourness and acidity were critical quality factors. The main differences detected were for sedimentation (greater at 40C) and serum separation (minimum at 4C).

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Section: Introductionmentioning

confidence: 99%

Storage Stability and Sensory Analysis of Uht‐processed Whey‐banana Beverages

Koffi¹,

Shewfelt²,

Wicker³

2005

Journal of Food Quality

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“…The high oxygen demands for biological degradation of the solids in whey make disposal of such wastes very costly, and in some cases, not economically feasible (Coton, 1985). Calcium, potassium, and water soluble vitamins in liquid whey are in concentrations similar to those in milk (Jelen, 1992;Jelen et al, 1987;Scott, 1989). However, attempts to commercialize whey-based beverages in the U.S. have not been successful.…”

Section: Introductionmentioning

confidence: 99%

Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing

Branger

Sims

Schmidt

et al. 1999

Journal of Food Science

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Studies were conducted to determine the sensory characteristics of pasteurized blends of cottage cheese whey and grapefruit juice (0%, 25%, 50%, 75% and 100% whey), and the effects of processing alternatives and storage at 38C. A trained sensory panel rated six attributes (grapefruit, sweetness, sourness, astringency, cheesiness, saltiness). Cheesiness and saltiness increased, while sourness, astringency, sweetness, and grapefruit flavor decreased as the percentage of whey increased. Protein removal did not affect the sensory characteristics, but vacuum stripping reduced cheesiness and increased grapefruit flavor and sweetness. Lactose hydrolysis increased sweetness and decreased cheesiness in blends with more than 50% whey. The flavor of most blends was stable for 14 wk at 38C.

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“…In relation to other dairy products containing whey in their formulation, such as commercial whey drinks (Jelen and Kadis 1987), ready‐to‐reconstitute beverages from Cheddar cheese whey and Kinnow mandarin juice (Khamrui et al . 2001), whey coffee drink (Dhaka et al .…”

Section: Resultsmentioning

confidence: 99%

Development of goat cheese whey‐flavoured beverages

Tranjan¹,

Cruz²,

Walter³

et al. 2009

Int J of Dairy Tech

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Beverages made from goat cheese whey, flavoured with strawberry and peach pulp, were processed and submitted to physicochemical analysis and affective tests. The beverages exhibited similar values with respect to all the analyses of the proximate composition and little variation in pH and titratable acidity during refrigerated storage. They also showed low caloric value. For colour, aroma and consistency acceptability, there was no significant difference ( P > 0.05) among peach and strawberry flavoured samples. The flavour acceptability was higher for the strawberry beverage than for the peach one ( P ¼ 0.05). A positive purchase intent for strawberry flavoured beverage was reported by 76% of the consumers, while 50% affirmed a similar intention for the peach-flavoured product. The beverages produced showed potential for commercialization, serving as an additional alternative product derived from goat milk, with minimal additional cost to the dairy plant.

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Compositional Analysis of Commercial Whey Drinks

Cited by 16 publications

References 6 publications

Storage Stability and Sensory Analysis of Uht‐processed Whey‐banana Beverages

Storage Stability and Sensory Analysis of Uht‐processed Whey‐banana Beverages

Sensory Characteristics of Cottage Cheese Whey and Grapefruit Juice Blends and Changes During Processing

Development of goat cheese whey‐flavoured beverages

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