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Acid whey utilization for beverage production
Šíša, Daniel ; Legarová, Veronika (advisor) ; Musilová, Šárka (referee)
Whey is a byproduct of cheese, curd and casein manufacture and as an excellent source of proteins, vitamins, minerals and lactose can be used in wide range of industrial production. If treated as waste material without further processing, it can have negative impact on the environment.
Main components of whey are water (93% of total volume), lactose (70 to 72% of dry matter), whey protein (8 to 10% solids), and minerals (12 to 15% solids). Of the minerals, most abundant are magnesium, phosphorus, calcium, potassium, sodium, zinc, and their salts which are passed to whey from milk. Predominantly represented vitamins are water-soluble vitamins (B1, B2, B12, B6, and C) from which the vitamins B2, B12 and C are bound to the whey proteins. The most abundant whey proteins are betalactoglobulin, alfa lactalbumin, GMP (glycomacropeptide), bovine serum albumin, immunoglobulins, lactoferrin and lactoperoxidase. For each of these proteins have been demonstrated or at least implied, unique functional, nutritional or nutraceutical properties.
The aim of the thesis was to compile a literature review focused on the possibility of using whey from the production of cheese and curd as raw materials for the manufacture of various types of beverages and monitoring the effect of the addition of various flavor components and whey proteins on the sensory quality of the drink prepared from fresh sour whey.
The hypothesis of this work was that flavored whey drinks made from acid whey supplemented with whey protein have a higher sensory quality score than flavored drinks without the addition of whey protein and that whey drinks flavored with mango flavour are more acceptable by consumers they are able to mask undesirable off-tastes of sour whey better than flavor peaches, cherries and black currants.
In all specimens, the effect of 8 different recipes and flavors of peaches, cherries, mango and blackcurrant on the final sensory quality and acceptability to consumers was observed. It was found that the best rated drinks were of cherry and mango flavors. Beverages with the addition of mango juice were able to reliably mask natural off-taste of whey, which supports the hypothesis about the appropriateness of using this flavor. Drinks with peach flavor were evaluated to be of the worst senzory quality. As of the best sensory quality were evaluated drinks flavored with cherry flavor, which reached the best overall evaluation. In all variants of formulas was observed that drinks with added WPC achieved better overall evaluation than similar variations without addition of WPC. Statistically significant results of this finding, however, were observed only in the context of mango flavors.
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