Development and Characterization of a Children's Beverage Using By-Products from the Dairy Industry
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Publisher:The Ohio State University
Series/Report no.:The Ohio State University. Department of Food Science and Technology Undergraduate Research Theses; 2018
The study aims to develop a children's beverage repurposing 2 dairy by products: acid whey from cottage cheese production and buttermilk powder (BMP). This beverage will serve as a healthier alternative to products that provide little nutrition. The by-products being used have high nutritive value as they contain protein and milk phospholipids. However, their undesirable flavors yield in no significant use in the dairy industry. Through this beverage, they can be used in a potentially profitable manner. The aim is achieved by improving the organoleptic properties of the by-products by comparing four processing treatments to increase palatability. The acid whey is processed, diluted to 10% solids, and mixed with BMP to achieve formulations with 12% total solids. Treatments included rotary evaporation (RV), ultrafiltration (UF) with a 10kD molecular weight cutoff, centrifugal evaporation (SV), and a combination of UF followed by SV. 9 Panelists evaluated BMP samples to determine the treatment with most acceptable organoleptic properties, and also compared it to formulations with 12% total solids with skim milk powder (SMP), as a point of reference. Treatments were ranked from 1-4, with 4 being most preferred and 1 being least preferred. The pH of the samples ranged between 4.1-4.6, causing precipitation of the SMP, and hence panelists preferred the texture of BMP samples. UF and combination treatment were rated the highest, with average ratings of 3.11 and 2.89 respectively, whereas RV was rated the lowest at 1.89. Of all analyses, only protein for UF and UF+SV were significantly different compared to untreated acid whey. UF increased the concentration of fat by 0.05% (highest of the four) and protein by 1% compared to untreated acid whey. As UF is the highest rated and is a technology that can be readily scaled up, it will be used to further develop the beverage.
Academic Major: Food Science and Technology
J.T. 'Stubby' Parker Endowed Chair in Dairy Foods, College of Food, Agriculture, and Environmental Sciences at The Ohio State University