Fortification of Soft Drinks with Protein from Cottage Cheese Whey

  • V. H. Holsinger
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 105)


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.


Whey Protein Soft Drink Cheese Whey Whey Protein Isolate Whey Protein Concentrate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. Anonymous. (1973). Tomorrow’s pop bottles may be loaded - with protein. Ind. Week, 177(4), 42.Google Scholar
  2. Anonymous. (1976). Summary of 1975 sales of food store products. Supermarketing, 31(9), 38.Google Scholar
  3. Anonymous. (1977). The beverage market index. Beverage World, 96(1240), 46–59.Google Scholar
  4. Berger, S. E. (1977). Personal communication.Google Scholar
  5. Gardner, W. H. (1966). Food Acidulants. Allied Chemical Corporation, New York, p.38–45, 97–117.Google Scholar
  6. 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.CrossRefGoogle Scholar
  7. Holsinger, V. H. (1976). New dairy products for use in candy manufacture. Manufacturing Confectioner, 56(1), 25–28.Google Scholar
  8. 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.Google Scholar
  9. Holsinger, V. H., Posati, L. P. and DeVilbiss, E. D. (1974). Whey beverages: a review. J. Dairy Sci., 57, 849–859.CrossRefGoogle Scholar
  10. 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.Google Scholar
  11. 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.CrossRefGoogle Scholar
  12. Larmond, E. (1970). Methods for sensory evaluation of food. Publication 1284, Canada Department of Agriculture, Ottawa, Ontario, Canada, p. 19.Google Scholar
  13. 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.Google Scholar
  14. Nader, R. (1972). Coke replacing water? The Sunday Star and Washington Daily News, Washington, D.C., July 30, p. B-2.Google Scholar
  15. Peryam, D. R. and Pilgrim, F. J. (1957). Hedonic scale method for measuring food preferences. Food Technol., 11, Insert 9.Google Scholar
  16. 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.Google Scholar
  17. Stauffer Chemical Company. (1977). Personal communication.Google Scholar
  18. Susli, Hans. (1956). Neue art der Molkenverwertung: Ein Lacto-minerales Tafelgetrank. XIV Internat. Dairy Congr., Rome, Vol. 1, Part II, 477–485.Google Scholar
  19. USDA, Crop Reporting Board, SRS. (1977). Dairy Products Annual Summary 1976. DA 2–1(77), Washington, D.C., p. 3–5.Google Scholar
  20. 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.Google Scholar

Copyright information

© Plenum Press, New York 1978

Authors and Affiliations

  • V. H. Holsinger
    • 1
  1. 1.Eastern Regional Research Center, Agricultural Research ServiceU.S. Department of AgriculturePhiladelphiaUSA

Personalised recommendations