Fjölrit RALA - 22.03.1979, Side 11

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Skvr whey is not a popular drink today, although the
consumption has increased slightly lately. Four principal
ideas have been suggested:
1. To remove some of the water and acid by using
special molecular filters.
2. To add flavors to the original skyr whey or
the concentrated type .
3. To add carbon dioxide to the beverage in 2.
4. To produce alcoholic beverages from the original
or concentrated whey, for example, white wine,
sparkling wine, liquers.
The plan is to concentrate on the drinks in 1, 2 and 3,
i.e. to use the skyr whey as a refreshment beverage. With
the proper marketing techniques and the appropriate packag-
ing, it should be made to compete with soft drinks.
The total production of soft drinks in Iceland was
approximately 12 million liters in 1975. It is clear,
therefore, that the market is quite large. In comparison,
the annual consumption of milk is 45 million liters and
that of pure orange juice about 1.2 million liters.
Original or concentrated skyr whey containing pure fruit
juice (from here on referred to as fruit whey) is a very nutri-
tious drink because it contains all the water-soluble nutrients
found in milk and the fruit(s) in question. The nutritional
value of the fruit whey is therefore many times greater than
that of most other refreshment beverages on the Icelandic
market.
This study deals with many different beverages and it
is therefore necessary to use a special numbering system.
All the beverages are characterized by a letter and a number.
Original and eoncentrated skyr whey are characterized by
Original and concentnated skyr whey containing flavor
essences are characterized by B^,___B,, , . ■ . , .
Original or concentrated skyr wh&y containing one type
of pure fruit juice are characterized by ,________C^,, ■ ■ ■ , C .
If two types of pure fruit juices are used the symbols
D„. D-......D are used but E,, E„, ..., E if three tvpes
—l-2 2J-----—n------------------1J 1—------—-~n------------í-c-—
are used.