Milk Drink Using Whey Butter Cheese (queijo manteiga) and Acerola Juice as a Potential Source of Vitamin C

Abstract

The production of a beverage from whey butter cheese (WBC) and acerola juice (AJ) presents good commercialization potential, uniting the benefits provided by the former with those of latter, including the ingestion of essential amino acids and increasing the vitamin C content, resulting in a product of differentiated nutritive value. Three beverage formulations were developed: B 1 (50% WBC-50% AJ v/v), B 2 (70% WBC-30% AJ, v/v), and B 3 (30% WBC-70% AJ, v/v). Lower protein and carbohydrate values were found for the formulations with less whey (p<0.05). All the beverages presented an energy value below those declared for dairy beverages commercialized on the Brazilian market. The beverages B 1 and B 2 were considered food products that were sources of vitamin C. B 2 presented significant variations for all the sensory attributes evaluated (p<0.05), although the results were similar to those obtained for B 1 , suggesting the commercialization potential of these formulations.

Chemical characterisation and application of acid whey in fermented milk

“…In 2011, in Brazil, around 680,000 tonnes of cheese were produced, corresponding to more than six million cubic meters of whey (Anuário 2012), which represented a loss of milk solids that went largely unused, and also represented a potential environmental threat (Cruz et al 2009). …”

Desenvolvimento e caracterização físico-química, microbiológica e sensorial de bebida láctea fermentada elaborada com diferentes estabilizantes/espessantes

“…Bebidas à base de soro de queijo permitem o retorno desse composto à alimentação (CRUZ et al, 2008), sendo indicada sua adição nos produtos lácteos pela capacidade de formação de gel, aumento da viscosidade, poder emulsificante e capacidade de retenção de água, conferindo benefícios estruturais e nutricionais ao produto final (BELLARDE, 2006). Assim, este trabalho foi realizado com o objetivo de avaliar as características físico-químicas, sensoriais e a qualidade microbiológica de bebidas lácteas fermentadas elaboradas com 50% de leite e 50% de soro de queijo e adicionadas de cinco diferentes estabilizantes/espessantes em duas concentrações, propondo um produto com características adequadas e boa aceitação sensorial.…”

Studies on the Development and Storage of Whey based RTS Beverage from Mango cv. Kesar

“…It contains about half of the total solids of milk and source of precious nutrients like whey proteins, lactose, milk salts and most of water-soluble vitamins [1]. Whey possesses preventive and curative elements and is especially used to treat a wide variety of ailments such as arthritis, anemia and liver complaints [2]. In India, whey is obtained as a by-product in the preparation of channa, paneer, cheese and casein.…”