Fjölrit RALA - 22.03.1979, Blaðsíða 19

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(5) Apricot, pineapple and orange juices are suitable
for mixing with the concentrated whey but grapefruit juice
is less so•
(6) A comparison of beverages containing four different
types of tomato juice showed that the difference between them
is insignificant. It is therefore of no significance which
type of tomato juice is used. Out of the 10 participants, 6
liked tomato juice.
(7) A comparison of beverages containing 4 different types
of orange juice showed the difference between them to be signi-
ficant. It is therefore of importance which type of orange
juice is used. The orange juice from Heinz (nr. 6) gave the
best results.
(8) A difference in flavor of the beverages (Dg and D^)
resulted when using concentrated whey Ag, on the one hand,
and A^, on the other. Beverages containing A^ (centrifuged)
tasted better than those containing Ag.
(9) Results of the experiment show that only a slight
change in flavor occurs during the packaging process. The
difference may be found but it is small and doesn"t have to
be considered further.
2. Chemical Analyses
Protein:
The protein content of skyr whey and concentrated whey
was determined. Measurements were done on A^, Ag , A^ and
Aig-A^i. The prote'in content of milk and skyr was also
determined. Results are shown in table 8.
• The protein content of whey is 16.3% of that of milk,
i.e. about 42 tons of whey protein are discarded annually.
• Figure 1 shows the amount of protein lost when conc. wliey
is produced. The "maximum possible amount" is that which
would be obtained if no protein passed through the membrane
on the column, while the "actual amount" is that which was
measured. As can be seen from the figure, very little is
lost during the production of 25% conc. whey but the loss
increases with increasing concentration.