Abstract
Cottage cheese whey protein concentrates, prepared by preconcentration by ultrafiltration followed by gel permeation to remove low molecular weight materials, have the solubility, stability and flavor that make them suitable for fortification of soft drinks and related products. These concentrates are characterized by high levels of “available” lysine and by amino acid compositions indicating good nutritional value. Carbonated beverages prepared with conventional beverage ingredients and containing up to 1% by weight of the total beverage of added whey protein maintained clarity, color, and flavor during 203 days storage at room temperature. Spray dried whey protein concentrates were incorporated without adverse effects into commercial “ade” type powders. Clarity of 1% protein solutions at pH 2-3.5 was not impaired by heating for 6h at 80°, but some structural change occurred since an average of 37% of the protein present precipitated on shifting pH to 4.7. Increased stability against heat denaturation under acidic conditions was conferred by some soft drink ingredients. Added sucrose reduced protein denaturation by 1/2 but sodium saccharin had no effect. The type of acid used also altered protein denaturation rate. While properly isolated whey protein concentrates have functional properties necessary for soft drink fortification, feasibility of use will depend upon cost.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Anonymous. (1973). Tomorrow’s pop bottles may be loaded - with protein. Ind. Week, 177(4), 42.
Anonymous. (1976). Summary of 1975 sales of food store products. Supermarketing, 31(9), 38.
Anonymous. (1977). The beverage market index. Beverage World, 96(1240), 46–59.
Berger, S. E. (1977). Personal communication.
Gardner, W. H. (1966). Food Acidulants. Allied Chemical Corporation, New York, p.38–45, 97–117.
Guy, E. J., Vettel, H. E. and Pallansch, M. J. (1967). Denaturation of cottage cheese whey proteins by heat. J. Dairy Sci., 50, 828–832.
Holsinger, V. H. (1976). New dairy products for use in candy manufacture. Manufacturing Confectioner, 56(1), 25–28.
Holsinger, V. H., DeVilbiss, E. D., McDonough, F. E., Posati, L. P., Vettel, H. E., Becker, D. E., Turkot, V. S. and Pallansch, M. J. (1975). Production and utilization of high protein concentrates from acid cheese whey. Abstracts of papers of the 169th national meeting of the American Chemical Society, Philadelphia, Pa., April 6–11, #41, AGFD.
Holsinger, V. H., Posati, L. P. and DeVilbiss, E. D. (1974). Whey beverages: a review. J. Dairy Sci., 57, 849–859.
Holsinger, V. H., Posati, L. P., DeVilbiss, E. D. and Pallansch, M. J. (1973a). Fortifying soft drinks with cheese whey protein. Food Technol., 27(2), 59–65.
Holsinger, V. H., Posati, L. P., DeVilbiss, E. D. and Pallansch, M. J. (1973b). Variation of total and available lysine in dehydrated products from cheese wheys by different processes. J. Dairy Sci., 56, 1498–1504.
Larmond, E. (1970). Methods for sensory evaluation of food. Publication 1284, Canada Department of Agriculture, Ottawa, Ontario, Canada, p. 19.
Morris, B. (1973). Ads that tell you nothing rapped by consumer group. The Evening Star and Washington Daily News, Washington, D.C., February 28, p. A-24.
Nader, R. (1972). Coke replacing water? The Sunday Star and Washington Daily News, Washington, D.C., July 30, p. B-2.
Peryam, D. R. and Pilgrim, F. J. (1957). Hedonic scale method for measuring food preferences. Food Technol., 11, Insert 9.
Posati, L. P. and Orr, M. L. (1976). Composition of foods: Dairy and egg products; raw.. processed.. prepared. Agricultural Handbook No. 8–l. USDA, Washington, D.C., November, Item No. 01–077–01–088.
Stauffer Chemical Company. (1977). Personal communication.
Susli, Hans. (1956). Neue art der Molkenverwertung: Ein Lacto-minerales Tafelgetrank. XIV Internat. Dairy Congr., Rome, Vol. 1, Part II, 477–485.
USDA, Crop Reporting Board, SRS. (1977). Dairy Products Annual Summary 1976. DA 2–1(77), Washington, D.C., p. 3–5.
Yang, A. Y., Bodyfelt, F. W., Berggen, K. E. and Larson, P. K. (1975). Utilization of cheese whey for wine production. Progress report, U.S. EPA grant R-803301.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1978 Plenum Press, New York
About this chapter
Cite this chapter
Holsinger, V.H. (1978). Fortification of Soft Drinks with Protein from Cottage Cheese Whey. In: Friedman, M. (eds) Nutritional Improvement of Food and Feed Proteins. Advances in Experimental Medicine and Biology, vol 105. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-3366-1_35
Download citation
DOI: https://doi.org/10.1007/978-1-4684-3366-1_35
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-3368-5
Online ISBN: 978-1-4684-3366-1
eBook Packages: Springer Book Archive