Fjölrit RALA - 22.03.1979, Page 26

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The most appropriate ratio between ooncentrated whey and
fruit juice proved to be 70:30.
Results from the packaging experiment show that the method
of pasteurization first used - production of G-products (147°C
for 2-3 seconds) - is not as suitable because the flavor auality
decreased during packaging. In addition, a brown color formed
if the mixture was stored at room temperature. This color is
rather repulsive and although other characteristics may remain
intact, this color change is reason enough to avoid storing at
this temperature. Better results were obtained if the mixtures
were pasteurized using a lower temperature for a longer period
of time.
Skyr precipitation occurred mainly during the first few
days but after that the process occurred more slowly. This
may be prevented by centrifuging the concentrated whey before
mixing. It proved better to let the whey stand for a few days
in a refrigerated tank, skim it off the surface and then cen-
trifuge the concentrated whey before mixing. It is also pos-
sible to prevent formation of skyr particles by filtering. It
is more tedious and time-consuming, however, to filter in this
manner than to centrifuge.
The acidity of the concentrated whey changes very little
on storage in a refrigerator for a few days and the flavor
quality did not decrease.
According to all the results of this research project,
there is no reason why production of the beverages (70%
concentrated whey, 15% orange juice, 15% pineapple juice)
and perhaps (70% concentrated whey, 30% tomato juice)
should not be commenced. A beverage containing 70% concen-
trated whey and 30% orange juice and in addition sugar and
citric acid may also be worth trying.
The production process would be the following:
(1) The skyr whey is centrifuged and pasteurized.
(2) The whev is stored in a refrigerated tank for 4
days or it is centrifuged.
(3) The whey is funneled off and filtered by reverse
osmosis and 25% of the original volume removed.