Acceptance of Cream Liqueurs Made with Whey Protein Concentrate

Abstract

Cream-based liqueurs prepared with whey protein concentrate showed stability and were more preferred than a commercial cream-based liqueur. Variations in product preparation included level of ingredient used as well as order of ingredient addition. Product made with washed cream and ethanol added before homogenization was stable for 90 d at 40° C. Comparison of the most stable experimental product to a commercial liqueur by sensory evaluation showed no significant differences in sweetness, texture, smoothness, and overall preference. The commercial product showed more off-flavors and a heavier body than the most stable experimental samples. © 1987, American Dairy Science Association. All rights reserved.