Nutritional Beverages from Acid Whey Powder

Abstract

Blending acid whey powder (AWP) with frozen, concentrated fruit juices, fresh fruit crystals or flavored powder bases produced acceptable nutrient beverages. Orange, grapefruit, and pineapple juice nutrient beverages showed excellent flavor, texture, and appearance qualities with 4% of powder in the reconstituted product and good qualities at 6% levels. Lemon juice, grape juice, and flavored powder nutrient beverages scored lower because of sedimentation. The acid reaction of a fruit juice and flavored powder base was retained in the nutritional fruit juice. In reconstituted orange nutrient beverage containing 6% whey powder, the maximum pH shift was from 3.75 to pH 3.96. © 1968, American Dairy Science Association. All rights reserved.