Whey based beverages

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Whey based beveragesThe dairy industry has developed a large scale of new and nutritionally improved products that have achieved great success in the market.

Therefore, the traditional dairy products that we are familiar with from the past until today are becoming a new generation of dairy products with different characteristics and better health and nutritional properties. Whey-based drinks certainly belong to this group of new products. The use of whey as a beverage in human nutrition, especially for therapeutic purposes, dates back to the ancient Greeks when Hippocrates in 460 BC. He prescribed whey for a series of human diseases.


The production of cheese-based drinks began in 1970, and a wide range of them has been developed until today.
whey is a side product in the cheese production process, which can be sweet (pH=7-7) or acidic (pH<5) depending on the type of casein coagulation (production process). Whey proteins are available in many forms including whey protein concentrates (WPC) and isolates (WPI) and protein hydrolysates (WPH).


The protein content of whey is similar in both sweet and sour types; Most of the compositional differences in the content of calcium, phosphate, lactic acid, and lactate are observed in much higher amounts. But in addition to whey proteins, sweet whey also contains glycomacropeptide (GMP) which is obtained from the enzymatic hydrolysis of casein.


The composition and properties of whey depend on the production technology of the final product and the quality of milk consumed, and its main components are lactose, protein, minerals, and water.
Whey protein is a source of β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulins, caseinomacropeptides, lactoferrin, and lysozyme, which are often associated with benefits such as immunity enhancement, anticancer properties, and as antiviral, antimicrobial (iron-binding properties), and anti-Blood pressure is associated. The whey system has the ability to reduce or even stabilize allergic reactions.

Also, lactose, which is the main component of the dry matter of whey, is a source of energy and has several roles that can stimulate peristaltic (movement of the digest tube) in the digestive system, create an acidic reaction in the intestine that prevents the growth and spread of pathogens; Cited. In addition, lactose ensures the optimal amount of magnesium and improves the digestion of milk fat and other nutrients in the human body. It can also be mentioned that whey improves the survival of probiotics and their rheological and sensory properties. Special attention is also paid to the development of the production of whey drinks through the fermentation of whey with probiotic bacteria, the most important step being the selection of the appropriate culture of bacteria in order to produce a functional drink with high nutritional value and acceptable sensory characteristics.


Whey proteins due to their excellent quality, mild taste, easy digestion, and unique performance, are often a good source of protein drinks. With the growing popularity of dairy beverages and smoothies among busy, active, and health-conscious consumers, as well as the increasing interest in protein-rich, low-carb diets, many dairy product manufacturers are looking for ways to increase the protein levels of foods such as yogurt, dairy, and frozen desserts.


 Whey protein compounds are ideal for such applications because these compounds can not only improve the properties of dairy products but also create good performance in the final product. With the advancement of processing technologies, whey protein ingredients, such as whey protein isolate with bioactive peptides, have been developed that have appropriate functional and nutritional benefits. For example, whey protein isolate is a pure and natural source of isolated whey proteins that are used to formulate a wide variety of dairy products. From a nutritional point of view, whey protein isolates are complete and high-quality proteins that originate from cow's milk and provide all the essential amino acids needed by the body. Whey protein isolates contain more than 90% protein on a dry weight basis with negligible amounts of fat, lactose, and minerals. The low levels of fat and lactose in whey protein isolates make them ideal ingredients for use in formulating sugar-free, low-fat, or fat-free dairy products. Whey protein isolates are also rich in branched-chain amino acids leucine, isoleucine, and valine, which play an important role in muscle growth and repair.
From a functional standpoint, whey protein isolates are highly soluble (good solubility) over a wide range of ph. They are also used in creating good viscosity and emulsion and the ability to form gel, foam, and packing films, they are used in food and beverage systems.


Whey protein isolates are also very mild in taste and can easily be used in the preparation of neutral and low pH dairy drinks as well as other dairy products. In using these isolates, there is no need to mask off-flavors in the formulation, as none of the off-flavors results from the addition of whey protein isolates. Depending on the formulation (e.g., level of whey protein isolate used, pH, and other system components), whey protein isolates can be clear in solution.


Whey protein isolates with bioactive peptides are fully soluble and form less gel than intact whey proteins at high concentrations such as in protein drinks. Since bioactive peptides can produce a slightly bitter taste in food formulations; They are very suitable for preparing drinks and products with chocolate, mocha, coffee, and peanut butter flavors.
These products can be produced from sweet or acidic whey, protein-free whey, native whey diluted with water, whey powder, or by fermentation. Non-alcoholic whey drinks include a wide variety of products obtained by mixing sweet, diluted, or acidic whey with various additives such as tropical fruits (but also other fruits such as apples, pears, strawberries, or blueberries), crops (mainly bran), separated from vegetable proteins, CO2, chocolate, cocoa, vanilla extract, and other aromatic agents. Non-alcoholic whey drinks also include diet drinks, containing hydrolyzed lactose, similar to milk, and finally powdered drinks.


Whey proteins mostly remain in the whey after cheese production. It is interesting to note that whey can contain more riboflavin than milk due to the activity of some lactic acid.
Due to the benefits of whey protein, whey protein has become a popular nutritional source in various forms: edible bars containing whey protein supplements, whey protein concentrates, whey protein isolates, and whey protein drinks. The four basic types of whey drinks identified are:


• Mixture of processed or unprocessed whey (UF permeates), including with fruit or (rarely) vegetable juice.
• Types of dairy products, thick drinks (fermented or unfermented)
• Carbonated drinks
• Alcoholic drinks


There are two basic types of dairy drinks:


1) Milk and unfermented milk derivatives, milkshakes, flavored milk, and similar products (based on fat-free, partially fat-free, high-fat, or even fat-enriched products)
2) Fermented products such as sour milk, buttermilk, kefir, and other similar cultured dairy beverages


The main difference between these two items is in their pH, the first category is in the neutral range of pH=6.2- 6.5; While most fermented dairy products and whey are completely acidic and fall within the pH range of 4.5- 4.8.


Because whey protein products typically contain only a few grams of lactose per serving, they are a good option for many people with lactose intolerance. A whey protein isolate is probably better tolerated than whey protein concentrates because it contains less lactose.

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