Tomato-Flavored Beverage and Onion-Flavored Chip Dip Made from Cottage Cheese Whey

Abstract

Whey from cottage cheese made by the short-set culture method was used to make tomato-flavored drink by addition of 6% dried tomato-spice flavoring material, and was found by 10 panelists to have a pleasing taste. Heat treatment of cottage cheese whey at 93 to 99 C resulted in a precipitate containing over 9% total solids. This precipitate was further concentrated by centrifugation or filtration through a cotton cloth. The precipitates were blended with xanthan gum and onion-flavoring to produce a chip dip.