Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Skryplonek K. , Jasińska M. 2017. WHEY-BASED BEVERAGES
DOI:10.30825/5.ejpau.36.2017.20.4, EJPAU 20(4), #09.
Available Online: http://www.ejpau.media.pl/volume20/issue4/abs-09.html

ABSTRACT

Whey is a by-product of dairy industry obtained during cheese and casein production. It contains approximately 93% of water. Main solid ingredients include lactose, whey proteins and mineral salts. Due to the characteristic taste, unprocessed whey is not an attractive product for consumers. However, the valuable composition of nutrients, as well as increasing demand for healthy food products, contributes to the development of accepted by consumers whey drinks. Until now a wide variety of whey beverages were developed. Among them can be distinguished unfermented and fermented beverages, probiotic beverages, refreshing soft drinks, alcoholic beverages, diet beverages, high-protein sport drinks and powder beverages. Manufacture of beverages is an important group of methods of whey management in food production. The aim of this article was to review the current literature related to the production of various types of whey-based beverages.

Key words: whey, beverages, new food products.

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Katarzyna Skryplonek
Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
ul. Papieża Pawła VI 3 block B
71-459 Szczecin, Poland
email: katarzyna.skryplonek@zut.edu.pl

Małgorzata Jasińska
Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

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Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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