15A-4 |
Modification and characterization of cheese whey permeate |
R. MOKUA and G. S. Choudhury. Food and Nutrition, University of Wisconsin-Stout, 415 10th Avenue, P.O. Box 790, Menomonie, WI 54751 Whey permeate is a by-product of cheese manufacturing. A few cheese manufacturers evaporate the whey permeate to produce whey permeate solids. A large number of others dispose whey permeate directly on farmland, into rivers, and seas; and this poses a big environmental hazard due to the high biological oxygen demand (BOD) of the whey permeate. This study was an attempt to ferment, refine and purify whey permeate to produce a lactose free base for commercial use. To develop a process for modifying whey permeate to produce a base for lactose free and mineral rich beverages. The four-step process consisted of pasteurization (80oC, 25 seconds), fermentation (using a mixed culture of Streptococcus thermophilus and Bacillus helveticus), clarification (adsorption/precipitation) and phase separation (filtration/centrifugation). The lactose and mineral profiles prior to and after processing were determined using High Performance Liquid Chromatography and atomic absorption spectrophotometry, respectively. Sensory evaluations were conducted on a series of fruit flavored drinks prepared using the base and compared with similar commercial beverages. An odorless and clear whey permeate base with a mineral profile not significantly different from that of unprocessed whey permeate was produced. The mineral profile of modified whey permeate base indicated a significant level of electrolytes (K 1550 mg/L, Na 1935 mg/L, Ca 800 mg/L, and Mg 89 mg/L). The drinks produced from the base were not significantly different from similar beverages in the market, as indicated by sensory evaluation The odorless and clear whey permeate base produced in this study was suitable for the manufacture of electrolyte rich beverages. The developed base provides an inexpensive avenue for utilization of whey permeate which would otherwise be wasted.
Session 15A, Dairy Foods
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