Reuse of cheese whey in manufacture of cheese bread
DOI:
https://doi.org/10.17765/2176-9168.2008v1n3p381-390Keywords:
Análise Sensorial, Pão de Queijo, Soro de Queijo, Sensory analysis, Cheese bread, Cheese whey, Cheese whey.Abstract
The cheese whey is a byproduct of cheesemaker industry not used. It has a high pollutant load, but also has a high nutritional value. So this research worked in a recovery of waste by using it as substitute of milk in the preparation of cheese bread in different concentrations (0%, 50% and 100%). There were made determinations of pH, acidity, moisture and ash. The samples were also evaluated sensorially, by comparison to the appearance attributes, aroma, flavor and texture, through the test of hedonic scale with 31 tasters. Samples with 50% and 100% of serum to the replaced milk showed no significant difference to any of the attributes evaluated. The values of the physical-chemical for samples analysis with milk substitution for cheese whey showed an increase in humidity and a decrease in acidity, as compared with the standard sample. The samples are within the law limits. The partial or total replacement of milk from the cheese whey is feasible for economic and sensorial and showed good acceptability of the tasters.Downloads
Published
2008-11-19
How to Cite
Imamura, J. K. N., & Madrona, G. S. (2008). Reuse of cheese whey in manufacture of cheese bread. Revista Em Agronegócio E Meio Ambiente, 1(3), 381–390. https://doi.org/10.17765/2176-9168.2008v1n3p381-390
Issue
Section
Environment
License
A Revista se reserva o direito de efetuar, nos originais, alterações de ordem normativa, ortográfica e gramatical, com o intuito de manter o padrão culto da língua, respeitando, porém, o estilo dos autores. As opiniões emitidas pelos autores são de sua exclusiva responsabilidade.Os direitos autorais pertencem exclusivamente aos autores. Os direitos de licenciamento utilizado pelo periódico é a licença Creative Commons Attribution
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