Abstract
The study was aimed to produce refreshing and healthy fat-free, low-calorie drinks by using acid whey as a basic material resulting from making cheese as an alternative to milk. Sugar has been replaced partially or completely with maple syrup at 0, 35, 70 and 100% and the chemical and physical tests of both blends were conducted. The level results showed a significant decrease in total solids, total sugars, viscosity, overrun, an increase in specific weight, and ash. The control treatment showed higher melting resistance than the rest of the treatments made with the replacement of sugar. Although the total acidity was lower than the comparison sample, the acidity of the maple syrup mixtures was observed to have significantly increased. The fat percentage was not affected by the addition of maple syrup and was not significant. Sensory evaluation showed that the 100% maple syrup sample received the highest sensory rating score.
Highlights
The bulk of milk carbohydrates migrates through the whey, with lactose responsible for 90% of the amount, along with some glucose, galactose, oligosaccharides, and amino sugars (Božanić et al, 2014). the European Union has the world's biggest cheese market, resulting in a significant supply of acid whey
Whereas citric acid and Carboxy Methyl Cellulose (CMC) were purchased from the local market, while maple syrup was purchased from the international market
PH values tended to increase with the addition of maple syrup, results are in harmony with those obtained from Yazdanpanah (2020) when sugar was replaced with maple syrup in ice cream
Summary
Large amounts of liquid waste, known as "cheese whey," are produced by food processing industries such as dairy and cheese processing plants (Mollea et al, 2013). Whey is an acidic by-product produced during the manufacture of a range of dairy products, including yoghurts, fresh and soft cheeses such as cream cheeses (Wherry et al, 2019). Whey is the liquid leftover after fat and casein have been removed from milk, and it contains mainly soluble components such as lactose, soluble salts, and globular proteins (Chandrapala et al, 2016). The European Union has the world's biggest cheese market, resulting in a significant supply of acid whey. The production of acid whey from cheese alone is projected to be 40 million tonnes a year in the European Union (Zotta et al, 2020).
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