Development of a Technology for Producing an Alcohol-free Beverage Based on Whey

Svetlana Derbush¹, Margulan Kinayatov¹, David Korobov^1, , Kulia Mukarkhan¹, Aydyngul Karilkhan¹, Makpal Zhaksybayeva¹, Zhanara Rakhimberlinova¹, Aigul Zhorabek¹ and Yernar Keikin²

¹Department of Chemistry and Chemical Technologies, Abylkas Saginov Karaganda Technical University, Karaganda, Kazakhstan

²Department of Botany, Faculty of Biology and Geography, Karaganda Buketov University, Karaganda, Kazakhstan

Cite this paper:
Svetlana Derbush, Margulan Kinayatov, David Korobov, Kulia Mukarkhan, Aydyngul Karilkhan, Makpal Zhaksybayeva, Zhanara Rakhimberlinova, Aigul Zhorabek and Yernar Keikin. Development of a Technology for Producing an Alcohol-free Beverage Based on Whey. Journal of Food and Nutrition Research. 2023; 11(7):500-506. doi: 10.12691/jfnr-11-7-6

Abstract

The possibility of using curd whey and cheese whey to produce alcohol-free beverage has been researched. The study aims to develop a refreshing functional beverage based on whey with the addition of natural flavoring additives, as well as to study its chemical composition and consumer properties. Whey was examined for organoleptic indicators (colour, visible purity, presence of impurities, spots of mold; smell, taste; density, viscosity, and homogeneity), the mass fraction of fat, protein, active and titratable acidity, and the content of nitrogen, carbon, and hydrogen were determined. The content of macroelements in whey and beverage samples was determined by elemental analysis. Honey was researched for organoleptic parameters: the surface of the product, its colour, visible purity, presence of impurities, spots of mold; smell, taste; density, viscosity, and homogeneity. The microbial count of the product was determined for Staphylococcus aureus, Salmonella spp., and E. coli group bacteria. Based on the research results, formulas for two beverages were developed: curd whey, honey, and lemon juice; cheese whey, grated lemon, and sugar syrup. Based on the data of the elemental analysis conducted within the framework of the research, in the developed beverages compared to whey, the content of the studied organogenic elements increases, which, in the authors’ opinion, may contribute to the activation of metabolism, specifically the synthesis of proteins and carbohydrates. It was experimentally established that the shelf life of the produced beverage is five days.

Keywords:
whey beverage organoleptic indicators microbiological indicators acidity macroelements.

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