Whey powder in the preparation of pastry creams

Abstract

Algeria imports more than half of her milk requirements. The annual bill exceeds $ 1 billion. Faced with this situation, she must now think about finding a way to reduce this dependence by replacing cow's milk, in part, with another commodity abundant in the world and cheaper. In this work we used whey powder in the preparation of pastry creams. The results showed that 80% of tasters find the CA cream (100% whey) is extremely pleasant and gave it a 9/9 rating. The comparison between different pastry creams revealed that the cream prepared with 100% whey (CA) presents the best appreciations. Similarly, it presents texture improvements, smooth and homogeneous with a clear appearance and a very pleasant smell. Among the positive points we noted that the addition of whey improves water retention and reduces syneresis. Whey creams have kept a good quality after 7 days of storage at 6ºC.