Characteristics of beverage obtained from milk permeate
2012
Ilić-Udoviĉić, Dragana (Higher Technological School of Professional Studies, Šabac (Serbia)) | Milanović, Spasenija (Faculty of Technology, Novi Sad (Serbia)) | Iliĉić, Mirela (Faculty of Technology, Novi Sad (Serbia))
The study presents the possibility of producing a beverage by utilizing milk permeate obtained during UF process of feta cheese and cottage cheese making. Beside permeate, the obtained varieties of the beverage also contain the following ingredients: orange base, sucrose, water and stabilizer (pectin). The characteristics of the milk permeate-base beverages analyzed in this study are as follows: pH value, titrable acidity, chemical composition and energy value after production and during 30-day storage. The obtained results revealed that there are no significant differences in the chemical composition of the beverages during 30-day storage, as well as that there is a high correlation coefficient of the content of the tested permeate-base beverages components. The obtained beverages utilizing milk permeate have high nutritive and low energy value and excellent sensory properties (colour typical of an aromatic additive ingredient, distinctive aroma, pleasant and fresh flavour).
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