STUDIES REGARDING NEW WAY TO RENDER WHEY PROFITABLE

Adriana DABIJA, Gabriela CONSTANTINESCU (POP), Ioana REBENCIUC, Amelia BUCULEI

Abstract

Whey may be defined broadly, as the serum or watery part of milk remaining after the separation of curd resulting from the coagulation of milk by acid or proteolytic enzymes. Whey has been used by many researchers as raw material for the alcoholic fermentation process for it contains a high lactose quantity and it is widely available. One of the most simple and economical solutions for rendering  whey profitable as secondary product of  cheese fabrication  by cheese/ dairy manufacturers is  to obtain whey drinks for it has been used for long time by many researchers as raw material for the alcoholic fermenation process. One of the whey drinks proposed is whey beer made from deproteinized whey (as a byproduct of sweet cheese fabrication). The paper presents the research results in obtaining a drink from deproteinized whey resembling beer. Three samples have been experimented.  The three beer samples have been analyzed from the sensorial and physical-chemical point of view as well. the second of them, containing 30% deproteinized whey has been the most appreciated. The finished product - whey beer is a product with traits similar to those of normal beer: pleasant, specific smell, hop flavour, bitter-sweet pleasant taste.

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