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|Type:||Artigo de periódico|
|Title:||Development of goat cheese whey-flavoured beverages|
|Abstract:||Beverages made from goat cheese whey, flavoured with strawberry and peach pulp, were processed and submitted to physicochemical analysis and affective tests. The beverages exhibited similar values with respect to all the analyses of the proximate composition and little variation in pH and titratable acidity during refrigerated storage. They also showed low caloric value. For colour, aroma and consistency acceptability, there was no significant difference (P > 0.05) among peach and strawberry flavoured samples. The flavour acceptability was higher for the strawberry beverage than for the peach one (P = 0.05). A positive purchase intent for strawberry flavoured beverage was reported by 76% of the consumers, while 50% affirmed a similar intention for the peach-flavoured product. The beverages produced showed potential for commercialization, serving as an additional alternative product derived from goat milk, with minimal additional cost to the dairy plant.|
Goat whey cheese
|Editor:||Wiley-blackwell Publishing, Inc|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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