Exploring the Potential of Kishk-like Novel Product in Solving the Acidic Whey Conundrum in the Dairy Industry

Abstract

Acidic whey, unlike sweet whey, poses significant environmental challenges in the dairy industry. The Lebanese population consumes large quantities of labneh (strained yogurt) and white cheese, resulting in substantial acidic whey production, which presents disposal issues and pollution risks. Kishk, a fermented-milk cereal mixture, has a characteristic acidic taste. This study developed a Kishk-Like product using concentrated acidic whey as a substitute for fermented milk, addressing the disposal problem while enhancing dairy industry profitability. This study was conducted from April to June 2023. As consumer acceptance is the first step in food product development, a triangle sensory test was performed three times with 30 panelists each time, who attempted to differentiate between an established fermented cow’s milk kishk (CMK) and the new Kishk-Like product (KLP) made with three-fold concentrated acidic whey. In the three runs, 11, 9 and 13 out of 30 panelists were able to differentiate between the CMK and KLP samples, yielding p-values of 0.415, 0.713 and 0.166, respectively. These findings, coupled with the fact that approximately 12 kg of acidic whey is required to produce 1 kg of KLP, highlight its potential as a straightforward, economically viable solution for the acidic whey disposal dilemma, warranting further research into its development, characterization and standardization.