15C-21 |
Acid whey as an ingredient in chocolate flavored beverage |
T. JI, V. B. Alvarez, and S. Balakrishnan. Dept. of Food Science & Technology, The Ohio State Univ., 2015 Fyffe Ct., Columbus, OH 43210-1007 Cheese whey production has increased steadily in the U.S. for the past few decades. Whey has a high BOD and is considered a serious pollutant. However, whey possesses strong economic and nutritional potential. These two characteristics make the use of whey in food and dairy products a good alternative for further utilization and thus reduction of the pollution problem. The purpose of this experiment was to determine the optimum level of cottage cheese whey used in a chocolate flavored beverage with good stability and sensory properties. Skim milk was replaced with acid whey at 10%, 20%, 30% and 40% (wt/wt) levels. Acid whey was neutralized with Ca(OH)2 to pH 5.8 and blended with sugar, stabilizer, cocoa powder, skim milk and cream for 5 min. The mixture was pasteurized at 74¨¬C for 30 sec and homogenized at single stage (6,895 kPa). Samples were analyzed according to the standard methods of analysis. A panel of 44 members evaluated the samples in terms of flavor and texture acceptability. All samples were stable at 4¨¬C for 14 d. The amount of stabilizer, extent of whey substitution and their interaction had significant effects on viscosity and stability. There was not cocoa sedimentation in all samples. Samples with 30% and 40% whey showed slight whey separation. Sensory evaluation revealed that samples with 10% and 20% whey were equally acceptable to control chocolate milk. Acid whey samples had similar protein, total solids and fat content to the control sample and slightly higher calcium content and viscosity. This study demonstrated that acid whey could be used successfully to replace milk partially in chocolate-milk like beverages. The use of acid whey as an ingredient may render economical benefits to cheese making plants and contribute to environmental improvement.
Session 15C, Dairy Foods
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