Fjölrit RALA - 22.03.1979, Page 14

D-Drinks:
Fruit whev inade from concentrated whey containinp two
types of fruit juice was produced. The composition of these
drinks is shown in table 5.
E-Drinks:
Fruit whey containing three types of fruit iuices was
produced. The composition is shown in table 6.
Packaging of D^ and :
The following production technique was used:
(1) Skyr whey is centrifuged and pasteurized.
(2) The whey is filtered by reverse osmosis and
25% of the original volume removed.
(3) The concentrated whey is stored for 6 days.
(4) The supernatent is funneled off.
(5) The concentrated whey and fruit juices are
mixed in the ratios according to tables 5 and 6.
(6) The mixture is centrifuged for 2-3 seconds at
147.5°C.
(7) The mixture is homogenized at a pressure of
150 kg/cm^.
(8) The mixture is collected under pressure in a tank.
(9) The mixture is forced from the tank to a packaging
machine where it is packed into 250 ml paper cartons•
Packaging of Dr:
The following process was used:
(1) The skyr whey was centrifuged and pasteurized.
(2) The whey was stored for a week.
(3) The whey was funneled off and filtered by reverse
osmosis (30% of the volume removed).
(4) The concentrated whey was stored for 3 days.
(5) The concentrated whey was funneled off and
centrifuged at 6000 rpm.
(6) The concentrated whey was pasteurized for 15
seconds at 90°C.
(7) The concentrated whey and fruit juice were
mixed according to table 5.