Optimizing the production of beverages based on the whey and fruit concentrate

Kisela sirutka predstavlja veliki problem u mljekarskoj industriji. Postupak zbrinjavanja kisele sirutke je izrazito skup jer sadrži puno mineralnih tvari, a podložna je kvarenju zbog visokog sadržaja vode. Stoga je cilj rada bio optimirati proizvodnju napitaka na bazi sirutke i voćnog koncentrata uz dodatak aroma koristeći kiselu kravlju sirutku dobivenu tijekom proizvodnje svježeg sira. U preliminarnoj fazi istraživanja ispitivani su režimi pasterizacije 72 ℃/35 sekundi, 78 ℃/35 sekundi i 85 ℃/40 sekundi u svrhu pronalaska optimalnog načina pasterizacije za daljnju obradu kisele sirutke. Na temelju kemijskih, mikrobioloških i senzorskih analiza utvrđeno je da su najbolji rezultati analize postignuti pasterizacijom 85 ℃/40 sekundi, te je tako tretirana sirutka aromatizirana dodatkom voćnog koncentrata okusa kruška/marakuja uz dodatak arome tropskog voća. Proizvedenim napitcima na bazi sirutke i voćnog koncentrata određena je trajnost hladnim skladištenjem tijekom 21 dana, te su rezultati analiza pokazali da su napitci mikrobiološki i senzorski prihvatljivi do 14 dana hladnog skladištenja.Acid whey is the big problem in dairy industry. The process of disposing of acid whey is extremely expensive because it contains a lot of mineral substances and is vulnerable to high water content. Therefore, the purpose of this study was to optimize the production of beverages based on the whey and fruit concentrate with addition of aroma using acid cow whey obtained during the production of fresh cheese. In the preliminary stage of the study, the pasteurization regimes were tested for 72 ℃ / 35 seconds, 78 ℃ / 35 seconds and 85 ℃ / 40 seconds to find the optimum pasteurization method for further processing of acidic whey. Based on chemical, microbiological and sensory analyzes it was found that the best results were obtained by pasteurization at 85 ℃ / 40 seconds and so treated whey were flavored by the addition of fruit concentrate of the pear/passion fruit, with the added aroma of tropical fruit. Produced beverages based on the whey and fruit concentrate duration was determined within 21 days by cold storage, and the results of the analysis showed that the drinks were microbiologically and sensory acceptable until the 14th day of cold storage