Browsing by Author "Weerasena, M.W.I.R."

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    Development of Chocolate- Malted Whey Beverage Using Liquid Cheese Whey
    (Uva Wellassa University of Srilanka, 2011) Weerasena, M.W.I.R.; Mudannayake, D.C.; Samarasekara, C.
    NOTE: see the PDF version Cheese is one of the most popular milk products which produced by coagulating milk using rennet enzyme and microorganisms. During the cheese manufacturing yellowish liquid that contains all of the nutrition of milk except fat and casein is produced as by-product or waste material. This liquid is called as whey. Approximately ten pounds of milk are used to produce a pound of cheese and from six to nine pounds of whey is resulted. The whey contains 6-7% solids about half those in milk (Milk and whey powder, 1980). At present, whey is causing a huge problem for the cheese industry. Whey is leading cause for water pollution if whey is discharged to the water source and ultimately this ends up as a major hazard. If whey is unused, its organic nutrients make it a costly pollutant in the country's sewage and waterways. Biological oxygen demand (BOD) values for cheese whey range from 30,000 to 45,000 milligrams per liter (mg/1) (Milk and whey powder, 1980). Effective and economical methods of utilizing whey are essential if cheese plants are to remain competitive with other segments of the food processing industry. Utilization of whey for beverage production requires few energy resources.The entire whey is utilized no removal of water is necessary. Furthermore, whey can be utilized by small cheese plants for beverage production, since no elaborate or expensive equipment is required. Though the production of whey beverage is cost effective method of utilization of whey, relatively high content of minerals in whey are responsible for undesired salty-sour flavor of whey. This ultimately results with the undesired taste in final product. This can be overcome using chocolate powder and malt extract, since those compounds import not only desirable flavor but also help to increase the nutritive value of final product. The aim of this study was to dwicip,, chocolate—malted whey beverage as a solution For the whey disposing problem, Jeskrch, best sugar percentage and suitable percentage of malt extract an`d cocoa poWder.ae e determined separately.