Dairy beverage containing cheese whey and fruit/Bebidas lacteas com soro de queijo e frutas
The whey is a relevant by-product in the cheese industry for being produced in large volume and for containing approximately 55% of its nutrients from milk. Its industry performance upon human nutrition products is still considered low, because the high concentration of minerals provides a low senso...
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Published in | Ciência rural Vol. 43; no. 9; p. 1693 |
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Main Authors | , , |
Format | Journal Article |
Language | Spanish |
Published |
Universidade Federal de Santa Maria
01.09.2013
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Subjects | |
Online Access | Get full text |
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Summary: | The whey is a relevant by-product in the cheese industry for being produced in large volume and for containing approximately 55% of its nutrients from milk. Its industry performance upon human nutrition products is still considered low, because the high concentration of minerals provides a low sensorial acceptation of food. Thus, beverages have been developed, mainly the fermented ones that display new flavors and aromas, aiming at recovering such important source of nutrients for the human food chain. It is observed, therefore, that the use of cheese whey enriches the products that contain them and avoid the culling directly in the soil, in the sewage system, rivers, and lakes, minimizing the negative impact, as discussed in this review. Key words: sustainable use of residues, beverages, environmental damage, cheese whey. O soro do leite e um subproduto de relevancia da industria de queijos por ser produzido em grande volume e conter aproximadamente 55% dos nutrientes do leite. O seu aproveitamento industrial em produtos da alimentacao humana ainda e considerado baixo, visto que a alta concentracao de minerais proporciona uma baixa aceitacao sensorial dos alimentos que o contem. Dessa forma, tem-se desenvolvido bebidas, principalmente as fermentadas, que apresentam novos sabores e aromas, com o objetivo de recuperar essa importante fonte de nutrientes para a cadeia alimentar humana. Observa-se, portanto, que a utilizacao do soro de queijo enriquece os produtos que os contem e evita o descarte diretamente no solo, na rede publica de esgoto, rios e lagos, minimizando o impacto negativo, conforme abordado nesta revisao. Palavras-chave: aproveitamento de residuos, bebidas, impacto ambiental, soro de queijo. |
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ISSN: | 0103-8478 1678-4596 |