By N. Kosaric, A. Wieczorek, G. P. Cosentino (auth.)

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Example text

2 Whippability and Foaming . . . . . . . . . . . . . . . . . . . . . . . . 3 Gelation Properties . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Water Absorption . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 EmulsiL~ing Capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Applications of Whey Protein Concentrates in Food Manufacturing . . . . . .

And bottled for distribution. Vaidi and Pereira 134) used liquid whey and whey powder as a base for the production of lemon, strawberry, and chocolate drinks. The compositions are shown in Table 6. It was reported that the products had acceptable organoleptic properties. However, the chocolateflavoured drink was not well received. N o change in the flavour and taste of the products was reported during the one-month storage under refrigeration. soft drinks 43) and orange juice t) with whey proteins has also been reported.

Also, micro-fungi are already accepted as foods in many countries. The potential of growing micro-fungi on whey and lactose permeate does exist. The use of bacteria to ferment cheese whey has also been recommended 16). It has been reported that bacteria have more rapid growth and metabolic rates than yeasts; they have simpler nutritional requirements: and their use should eliminate the contamination which often occurs in yeast propogations. 8~ o were obtained by using Aeromonas hydrophila RH 726 with cottage cheese as a substrate.

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