Studies on the Production of Cream Liqueur Using Whiskey and Milk Cream

Abstract

The quality of the liqueurs and their organoleptic properties depend on the characteristics of spirits or milk cream used as well as on the preparation procedures, including maceration and maturation processes. Hence the aim of this study is to produce a cream liqueur using whiskey as the spirit base and observe its shelf life stability. The specific objectives of this study were to produce cream liqueurs of different concentrations using whisky and milk cream, to evaluate the physicochemical properties of the cream liqueurs, to determine the shelf stability of the produced cream liqueur after three months of storage, to carry out sensory evaluation on the cream liqueurs in comparison with a commercial cream liqueur and to determine the acceptance of the liqueurs statistically based on parameters tested using One-Way ANOVA at P≤0.05. Ten (10) samples of cream liqueur were produced using standard method with different concentrations of sodium caseinate and were labelled Samples A to J. The cream liqueur samples were kept and stored at 30oC for 3 months for shelf study. The result of organoleptic evaluation showed that there was no significant (P>0.05) difference in taste, aroma, appearance and overall acceptability between the cream liqueur samples and a commercial cream liqueur. The presence of alcohol in the cream liqueur helps in the preservation of the liqueur and ensures maximum microbial stability and extended shelf life. It can be concluded therefore, that whiskey and cream milk are good raw materials for cream liqueur production.