Produção de bebida láctea não fermentada achocolatada com adição de permeado de soro de leite

Abstract

Whey is the main by-product obtained during the processing of cheese, is rich in proteins, which are essential for human nutrition. From the whey protein concentrate is produced, known as the whey protein. The market for this product is growing gradually, thus enabling their production. However, the production of whey protein is a by-product generated, the permeate of whey, which has the same constituents of whey, but with reduced protein content. The whey is dairy based beverage fermented dairy or not, so whey permeate can be studied as a substitute or part in forming this type of drink. Three formulations were prepared for the production of the beverage with partial and total substitution of whey permeate, whey: Formulation A with the replacement of 100% of whey permeate by, substitution of formulation B and formulation C 75% 50% analyzes were performed physicochemical pH, density, acidity in lactic acid, protein milk solids, ash content, mineral content and soluble solids (º Brix). The amounts of protein drinks were 2.25% for A, B and 2.32% to 2.64% for C, which is consistent with the legislation which is at minimum 1.2%. Another important factor was the characterization through the analysis for minerals, where drinks can be prepared electrolytic potential, through its high concentration of minerals. Through these analyzes trust that permeate whey can be used up to 100% in place of whey, the physical chemical characteristics of the drinks will have little changes, you can even get a potential electrolyte the same, and attended law force at unfermented milk drinks.