Fjölrit RALA - 22.03.1979, Blaðsíða 121

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4. CONCLUSIONS
It is necessary to use the whey were skim milk and not
skim milk powder has been used in producing the whey.
- The best results were obtained by centrifuging the
whey after it comes from the skyr centrifuge.
A large part of the precipitation may be prevented
by adding frimulsion to the whey.
Xantan is of no use in the manner it was used.
Precipitation occurring after the mango concentrate
has been added to the whey does not show because of
the color of the mango, when the drink is poured
into a glass.
A very good drink can be produced by mixing mango
concentrate and sugar with the whey.
Children of grammar school age like the whey drink
with a mango flavor very much.
It is possible to reduce the amount of mango concen-
trate necessary by using mango essence with the con-
centrate instead.
It is best to add 5-7% sugar to the mixture.
Other whey drinks than mango whey may be produced, for
example, tangerine concentrate can be used.
A suitable pasteurizing method seems to be 15 seconds
at 90°C.
The flavor quality is fully preserved on pasteurizing
for 15 seconds at 90°C.
The flavor quality is preserved for up to 24 days and
the storage temperature (4°C and 20°C) has no effect
on it.