Elaboration of an unfermented dairy beverage from sheep's milk whey / Elaboração de uma bebida láctea não fermentada a partir de soro de leite de ovelha

Sheep whey is a by-product of cheese production, rich in compounds with high added value, such as proteins and free amino-acids. Sheep's milk and, consequently, its whey, have higher levels of solids, such as proteins, being nutritionally richer than cow's milk. The objective of this paper is to develop a drink composed of passion fruit juice and sheep milk whey, with the purpose of being a sweet drink with outstanding nutritional properties, in addition to adding value to the by-product of sheep cheese factories, which so far does not have industrial use. The formulation was developed with passion fruit juice and sheep milk whey. The microbiological and physicochemical results of the sample were satisfactory. The formulation pleased the consumer and showed positive results, highlighting the flavor (7.02 and viscosity (7.18). The global assessment, this formulation had an average of 7.46 and buy intention of 3.82. The results obtained in this study may help sheep milk producers as well as dairy industries, as an alternative to use sheep milk whey that is currently utilized for animal feed

Elaboration and sensory evaluation of ice cream flavored cream with whey / Elaboração e avaliação sensorial de gelado aromatizado com soro de leite

Whey is a by-product of the cheese industry, and generates a high cost for its correct disposal, because it is produced in large volume by companies during cheese production. It is necessary to seek alternatives for the addition of this by-product in food, in order to nutritionally improve poorly nutritious foods. The objective of the work is to add whey in an ice cream formulation. The addition of whey to ice cream becomes an option to link these concepts and nutritionally improve a product that is widely consumed in Brazil, especially by children. Thus, three formulations were developed, the standard formulation without the addition of whey, formulation two with 25% and formulation three with 50% addition of whey, respectively. Sensory analysis was also performed to assess consumer preference. The results were positive, and formulation two with the addition of 50% whey was the one with the best acceptability. Thus, it can be stated that whey can be applied to ice cream formulations, becoming an alternative for the optimization of this by-product