Manufacture of syrups from sweet whey
1987
Gomez, I.V. | Almazan, E.N. | Lawas, F.R.
In 10 laboratory trials, syrup was made from whey (W) and sweetener (S refined sugar, brown sugar, "panutsa" or honey) added at the ratio of 1 ml W/0.5 g S to compare quality of the sweeteners in syrup making. Refined sugar and honey gave the smoothest texture and consistency while the brown sugar and "panutsa" hardened and exhibited granulations. Organoleptic evaluations using a 9-point Hedonic Scale showed significant differences in all parameters used: taste, texture, consistency and color. Charcoal gave significantly shorter time compared to liquified gas in syrup making and therefore more economically feasible at the household level.
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