Utilization of milk permeate in the manufacture of sports drinks


Hattem H. E, Elham H. Abouel-Einin and Mehanna N. M*

The purpose of this study was to milk permeate in the manufacture of sports drinks. The milk permeate contained 6.1% total solids, 4.2% lactose and 0.54% ash. The permeate was treated through several processes, heat fermentation and clarification. Strawberry and mango homogenates were prepared and stored at -20°C until use. Fruit beverages were prepared using the pretreated permeate and fruit homogenates at ratio of 3:1 (v/w). Sports drinks were chemically analyzed and organoleptically evaluated fresh and every 5 days until 15 days of storage in refrigerator. The results revealed that milk permeate was a good source the essential electrolytes such as calcium, potassium, sodium, magnesium and phosphorus which may be taken as sports drinks after normal or vigorous exercise to replace these ions. Using strawberry or mango greatly increased calcium, potassium, sodium, magnesium and phosphorus content in the prepared drink. Mango was a better source for potassium and magnesium compared to strawberry, whereas strawberry was a better source with respect to calcium and phosphorus. Sensory evaluation indicated that the two sports drinks with fruits were more acceptable than the plain control.

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