Ricotta cheese whey (RCW) is a by-product of the dairy industry; it is either destined to the feeding of swine or simply disposed of. This study focused on RCW to develop a sports drink. Sensory tests were performed for this purpose. Measurements of pH, soluble solids content, osmolality, and sodium and potassium levels were also performed. The sports drink was pasteurized at 85ºC/30 s, aseptically filled into plastic bottles and submitted to commercial sterility test. A nine-point hedonic scale test was carried out to assess the appearance, aroma and flavor. The results of the physicochemical tests were in compliance with Brazilian Food Regulation (pH 3.1, 6.3 °Brix, 306 mOsm/L, 500 mg/L sodium and 650 mg/L potassium). Commercial sterility was achieved. The mean ratings assigned to appearance, aroma and flavor were 6.9, 6.5 and 6.0, respectively. The findings indicate that RCW could be a technologically feasible alternative to produce a shelf stable sports drink.

The scotta-based isotonic formulation is described by Valadão et al. (2016). On that work, an isotonic drink with a good sensory acceptability was formulated. The values of osmolality, pH and soluble solids determined in the end product were (306 ± 0.6) mOsm/kgH 2 O, (3.15 ± 0.01) and (6.4 ± 0.0) °Brix, respectively. The composition of 1L-electrolyte supplement was

This study focused the formulation, small scale processing, commercial sterility (CS) evaluation and shelf life (SL) study of a ricotta cheese whey (RCW) based sports drink (isotonic). The RCW was pre-treated with lactase, pasteurized at 75 °C/15 s, asepticaly filled into plastic bottles and stored at 0 °C. Then it was used to develop the isotonic formulation (RCW, deionized water, coloring, flavor, sucrose and sodium chloride) by applying Rank Preference, Just Right Scale and physicochemical tests. days, respectively; they were limited by the microbial growth.. The findings indicate that RCW could be a technologically feasible alternative to produce a sports drink. The combination of methods employed in this study was effective in reducing the initial microbial load and obtained a drink with good acceptance.

VALADÃO, N. K. Traceability of pathogenic microorganisms along the pasteurized milk production: a potential tool for food safety. 2012. 97p. M.