Development of goat cheese whey-flavoured beverages

International Journal of Dairy Technology

Volumn 62, Issue 3, 2009, Pages 438-443

  Tranjan, Bárbara C ^a   Cruz, Adriano G ^b   Walter, Eduardo H M ^b   Faria, Jose A F ^b   Bolini, Helena M A ^b   Moura, Miriam R L ^c   Carvalho, Lucia M J ^c  

^a UNESA   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Beverage; Goat whey cheese; Processing

Indexed keywords

CAPRA HIRCUS; FRAGARIA X ANANASSA; PRUNUS PERSICA;

EID: 67949101976     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00491.x     Document Type: Article

References (30)

1. Barbosa I N, Pinto M S, Cunha L R, Martins J M Ferreira C L L F (2002) The use of whey in the elaboration of fermented drinks. Revista Do Instituto Laticinios Candido Tostes 58 194 197.
2. Brazil, Ministério da Agricultura, Pecuária e Abastecimento (2000) Instrução Normativa n. 37 de 31 de outubro de 2000. Regulamento Técnico de Identidade e Qualidade do Leite de Cabra. Available at http://www.agricultura.gov.br.
3. Cano-Ruiz M E Ritcher R L (1996) Changes in the physicochemical properties of retort-sterelized dairy beverages during storage. Journal of Dairy Science 81 2116 2123.
4. Carvalho R B (2006) Potencialidade dos Mercados para produtos derivados de caprinos e ovinos. Available in : http://www.capritec.gov.br.
5. Castro F P, Cunha T C, Barreto P L M, Amboni R M C Prudêncio E S (2008) Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages. International Journal of Dairy Technology 62 68 74.
6. Dhaka V, Dabur R S Jyotika (2002) Utilization of whey for preparation of coffee drink. Indian Journal of Dairy Science 55 86 88.
7. Djuric M, Caric M, Milanovic S, Tekie M Panic M (2004) Development of whey based beverages. European Food Research and Technology 219 321 328.
8. Dornelas D L, Ferreira C L L F, Bastos L R, Souza J R M Araujo T F (2007) Avaliação sensorial do leite acidófilo sabor morango produzido com leite de cabra. Resumos do 6° Simpósio Latino-Americano de Ciência de Alimentos. CD-ROM.
9. Haenlein G F W (2004) Goat milk in human nutrition. Small Ruminant Research 51 155 163.
10. Instituto Adolfo Lutz (IAL) (2006) Normas Analíticas do Instituto Adolfo Lutz : Métodos e Físicos-Químicos para Análise de Alimentos, pp 657. São Paulo : Editora do IAL.
11. Jelen P Kadis V M (1987) Compositional analysis of commercial whey drinks. Journal of Dairy Science 70 892 895.
12. Khamrui K, Pal D Rajorhia G S (2001) Production of ready to eat reconstitute beverages from Cheddar cheese whey and Kinnow mandarin juice. Milchwissenschaft 56 566 568.
13. Koffi E, Shewfelt R Wicker L (2005) Storage stability and sensory analysis of UHT-processed whey-banana beverages. Journal of Food Quality 28 386 401.
14. Lee C A Vickers Z M (2008) The astringency of whey proteins is caused by their acidity. International Dairy Journal 18 1153 1156.
15. Liserre A M, Garcia A O, Yotsuyanagi K, Rodrigues C F C, Iapichini J E C B Vand Dender A G F (2007) Evaluation of the acceptability of goat milk by children in Itapetininga/SP. Revista Do Instituto de Laticínios Cândido Tostes 62 341 348.
16. MacFie H J, Bratchell N, Greenhoff K Vallis L V (1989) Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 4 129 148.
17. Magalhães M A, Santos S F M, Silva D J, Cruz V M F Oliveira E L (2006) Nectars of tropical fruits enriched with goat milk yogurt. 2nd Mercosur Congress on Chemical Engineering, Village Rio das Pedras, Rio de Janeiro, 18 August 2005. (cd-rom).
18. McIntosh G H, Royle P J, Le Leu R K, Regester G O, Johson M A, Grinsted R L, Kenward R S Smithers G W (1998) Whey protein as functional food ingredient. International Dairy Journal 8 425 434.
19. Meilgaard M, Civille G V Carr B T (1999) Sensory Evaluation Techniques, 3rd edn, pp 291. Boca Raton, FL : CRC Press.
20. Mendes A A, Pereira E B Castro H F (2006) Biodegradation of wastewater from dairy industries previously treated with lipases. Brazilian Journal of Food Technology 9 143 149.
21. Morgan F Gaborit P (2001) The typical flavor of goat milk products: technological aspects. International Journal of Dairy Technology 54 38 40.
22. Nair K Thompkinson D K (2008) Optimization of ingredients for the formulation of a direct acidified whey based lassi-like beverage. International Journal of Dairy Technology 61 199 205.
23. Neto B A de M, Maciel J F, Caldas M C S Queiroga R de C R (2006) Sensorial evaluation of pan bread manufactured with whey goat milk. Revista Do Instituto de Laticínios Candido Tostes 61 67 70.
24. Pandya A J Ghodke K M (2007) Goat and sheep milk products other than cheeses and yoghurt. Small Ruminant Research 68 193 206.
25. Penna A L B, Sivieri K Oliveira M N (2001) Relation between quality and rheological properties of lactic beverages. Journal of Food Engineering 49 7 13.
26. Pimentel Fillho N J, Ferreira R T, Lima A A T F C Soares C F (2006) Consumption of milk goat as problem of marketing: Popsicle of goat's milk as alternative of consumption. Revista Do Instituto Laticinios Candido Tostes 61 119 121.
27. Sodini I, Morin P, Olabi A Jiménez-Flores R (2006) Compositional and Functional Properties of Buttermilk: A Comparison Between Sweet, Sour, and Whey Buttermilk. Journal of Dairy Science 89 525 536.
28. Teixeira S B M, Piccoli R H, Abreu L R Ferreira A C (2003) Elaboration of a milk drink on ricotta whey. Alimentaria 40 97 103.
29. Valandro J, Sene L, Oliveira L Drunkler D A (2007) Elaboraçã o de bebida láctea prebiótica de leite de cabra - parte 1: avaliação sensorial. Resumos do 7° Simpósio Latino-Americano de Ciência de Alimentos. CD-ROM.
30. Yanes M, Duran L Costell E (2002) Rheological and optical properties of commercial chocolate milk beverages. Journal of Food Engineering 51 229 234.