Development of goat cheese whey‐flavoured beverages

Abstract

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.

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

“…Similarly, Tranjan et al (2009) evaluated the color, odor, consistency and taste of a beverage made from goat whey. The authors obtained lower scores that those found in the present study, mainly regarding taste.…”

Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria

“…The low scores observed in the present work, considering the employed 9‐point hedonic scale, can be attributed to the low level of sugars in the açaí pulp and to the viscosity of the final product, which is lower than that of most yogurts. Similarly, Tranjan et al () evaluated the color, odor, consistency, and taste of a beverage made from goat's cheese whey. The authors obtained lower scores than those found in the present study, mainly regarding taste, for which their peach beverage scored 5.4 and their strawberry beverage 6.2, also based on a 9‐point scale.…”

Isolation and recovery of glycomacropeptide from milk whey by means of thermal treatment

“…DIANA; PELAEZ;REQUENA, 2004;FRÍAS;FONTECHA, 2005;KYUNGWHA et al, 2007;LIM et al, 2007;SAND-STRÖM et al, 2008;CRUZ et al, 2009;TRANJAN et al, 2009;ZOELLNER et al, 2009;EVANS et al, 2010;MacLEOD et al, 2010).…”

“…However, recently used isolation techniques for GMP production are based on chromatography, electrophoresis, and ultrafltration of caseinate/casein as peptide source (SILVA-HERNÁNDEZ et al, 2005;IKAWA;OZIMEK, 2007;SODRE DA SILVA et al, 2007;KREUS;KULOZIK, 2009;SUSIL;BRAD, 2010). Protein source and isolation method are crucial to obtain a high yield purified GMP.…”