Fjölrit RALA - 22.03.1979, Page 13

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(6) The mixture is homogenized in order to decrease
the size of fruit fibers and skyr droplets.
(7) The fruit whey is packaged in 250 ml paper
cartons.
The following raw materials were used in the study:
° Whey, 25%, 30%, 32% 50%, 65% and 75% concentrated
whevs.
° 25%, 50% and 75% filtrates.
° Orange, pineapple and pear essences from International
Flavors and Fragrances in Holland.
° Sugar and citric acid.
° Pure fruit juices (see table 1).
2. The Composition of Drinks
A-Drinks:
In order to obtain eight different concentrations of
concentrated whey, 7 5% concentrated whey was first produced
and it then diluted to varying degrees. In this way, con-
centrated wheys Ag-A^ were obtained.
A^ is produced by centrifuging A^ at 6000 rpm. A^, A^g-
*17’ ^19_*21 anc* ^2 3 are concen’tra’,:ed wheys produced in the
conventional manner by reverse osmosis. Table 2 lists the
concentrated wheys used in the study.
B-Drinks:
Three experiments were carried out on adding essences
to A, :
(1) Essences added to concentrated whey.
(2) Sugar added to the mixture in (1).
(3; Citric acid added to the mixture in (2).
The composition is given ir. table 3.
C-Drinks :
Fruit whey was made from concentrated whey and pure fruit
juice. The composition of the drinks containing one type of
juice are shown in table 4.