Formulation of a dairy dessert with the addition of whey proteins

Abstract

Whey is a residue from the cheese industry whose use as a raw material in
human food formulations has been studied, mainly due to its nutritional
composition and the negative impact it has on the environment when discarded.
The objective of the present investigation was to obtain a dairy dessert from
whey proteins. The numerical optimization method was used through an I-
Optimal response surface. The selected factors were: protein (cottage cheese),
xanthan gum, starch and system water, the variations were subject to the
maximum allowable of these components for the mixture. The variables
appearance, texture, general acceptance and stability. The sensory
characterization of the dessert was carried out with five tasters from the Science
Department of the Food Industry Research Institute, who generated the
descriptors using the controlled association method. The selected formulation
presented a protein content (cottage cheese) of 33,21 %; 0,158 % xanthan
gum, 4,43 starch, 46 % water and 16,2 % sugar. The sensory evaluation
allowed to establish the descriptors, color, homogeneity, strawberry smell, milky
note in the smell, strawberry flavor, milky flavor, sweet flavor, acid flavor,
consistency and creaminess. The overall impression for the quality turned out to
be excellent.