Fjölrit RALA - 22.03.1979, Blaðsíða 25

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• The mixtures and and the conc. whey A^ were also
filtered through Whatman no. 1 filter paper and then put into
graduated cylinders. The filtrate was heated for 2 minutes
in boiling water, refrigerated and the precipitation inspected
daily. A visible precipitate formed immediately after the
first night. It increased the next 3-4 days but no changes
could be seen after that for 3 weeks. This precipitation was
considerably less than that which occurred in the liquids
which had been centrifuged.
• The next time conc. whey (A^) was produced, it was centri-
fuged and then mixed with fruit juices. The resulting whey (A^)
was considerably clearer than A^ and after standing a week re-
frigerated in a graduated cylinder, a barely visible film of
precipitate had formed on the bottom in A^ while in A^, the
precipitate was many times thicker.
• D* and E* were stored for 3 weeks at room temperature (20°C)
on the one hand, and in a refrigerator at 4°C, on the other hand.
In those mixtures stored at room temperature, a brown color had
formed, but no color changes occurred in the refrigerated mixture
The flavor had also changed during storage. The flavor of
the mixtures stored at room temperature was repulsive and the
fruit flavor had almost disappeared. See results from sensory
evaluation test 3.
D. CONCLUSIONS
It may be concluded that it is better to use 25% concen-
trated whey than the original whey for making fruit whey.
Better-tasting mixtures were obtained when pure fruit
juices were used rather than fruit essences.
Some fruit juices are unsuitable, for example, apple and
pear juices, because their flavors disappear almost completely
in the whey.
There is a significant difference between analogous fruit
juices from different manufacturers.
The most appropriate juices for mixing with the concen-
trated whey are orange, pineapple, tomato, grape and apricot
juices. It may also be possible to use grapefruit juice along
with another fruit juice.