The replacement of powder milk by powder milk whey in the production of the cappuccino coffee

Abstract

Milk whey is a sub-consumed byproduct of the cheese industry featuring high pollution load and high nutritional rates. Current analysis seeks a good use for the residue as a milk substitute in the preparation of the cappuccino coffee with less fatty rates, at different concentrations (0%, 50% and 100%). Consequently, pH, Brix degree, lipids and sensorial analysis, featuring flavor, taste and texture qualities, were quantified by 30 tasters for a hedonic scale test. When compared with those of standard no significant difference for the qualities evaluated was registered in samples with 50% and 100% of whey which replaced the milk. Rates of physical and chemical analyses for samples substituting milk for whey increased Brix degrees and decreased lipids when compared with control sample. Further, pH remained constant throughout for the three samples. Partial and total substitution of milk by whey is interesting from the sensorial aspect and had a good acceptability by tasters.