Study on the Utilization of Goat Milk Acid Whey with Concentrated Alkaline Water and Sodium bicarbonate

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Published: Jul 27, 2022
Keywords:
Acid whey Sodium bicarbonate Alkaline water Sensory characteristics

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Pathama Thannark
Research and Academic Service Center, Faculty of Agriculture, Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Kamphaeng Saen, Nakhon Pathom 73140
Phawinee Jampakam
Department of Agricultural Bio-resources and Food, Faculty of Agriculture, Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Kamphaeng Saen, Nakhon Pathom 73140
์Naritsara Yingkamhaeng
Department of Agricultural Bio-resources and Food, Faculty of Agriculture, Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Kamphaeng Saen, Nakhon Pathom 73140
Sasitorn Nakthong
Department of Agricultural Bio-resources and Food, Faculty of Agriculture, Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Kamphaeng Saen, Nakhon Pathom 73140

Abstract

Acid whey or sour whey, obtained from the mozzarella cheese production process, has a pH level of about 4.4-4.6, which is not edible and most of them have been left as an environmental problem. Therefore, this research was to study the content of milk composition, sensory characteristics, amino acid, vitamin A, vitamin B12 and calcium of pH-adjusted goat milk whey acid with sodium bicarbonate and concentrated alkaline water at pH levels 4.8, 5.0, 5.2, 5.4 and 5.6 was found that the amount of fat, protein, lactose and solids not fat. There were statistically different (P<0.05) and when comparing the experimental groups, the pH levels at 4.8, 5.0, 5.2, 5.4 and 5.6 were statistically different (p<0.05). interaction of these two factors, the content of fat, protein, lactose, and solids not fat of the sodium bicarbonate pH-adjusted whey acid group were higher than those adjusted with concentrated alkaline water. Sensory test of trained test subjects showed that the sodium bicarbonate-adjusted whey acid and concentrated alkaline water treatment group there was no statistically significant difference (P>0.05) but the texture there were statistically significant differences in taste (mouthfeel), taste and accept (P<0.05). trained test gave scores based on the degree of pH adjustment, with the higher the pH adjustment, the higher the taster's score accordingly. Based on the results, the panelists rated the sodium bicarbonate-adjusted whey acid and concentrated alkaline water and at the highest pH 5.6 amino acid vitamin A, vitamin B12 and calcium there was no difference and have a similar quantity

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Thannark, P., Jampakam, P., Yingkamhaeng ์., & Nakthong, S. (2022). Study on the Utilization of Goat Milk Acid Whey with Concentrated Alkaline Water and Sodium bicarbonate. YRU Journal of Science and Technology, 7(2), 72–80. retrieved from https://li01.tci-thaijo.org/index.php/yru_jst/article/view/254067
Issue
Vol. 7 No. 2 (2022): พฤษภาคม - สิงหาคม
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Research Article
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น

Author Biographies

Pathama Thannark, Research and Academic Service Center, Faculty of Agriculture, Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Kamphaeng Saen, Nakhon Pathom 73140

The acid whey is a beneficiary of the mozzarella cheese processing, it has a pH 4.4-4.6, sour and cannot be consumed. The purpose of this study is to adjust the level of and acid whey pH by 2 factors of factorial experiment with Completely Randomized Design (CRD). Factors A is concentrated alkaline water and sodium bicarbonate, Factors B is a goat milk that differently by pH at 4.8, 5.0, 5.2, 5.4 and 5.6. By studying of milk composition, sensory evaluation, amino acid, vitamin A, vitamin B12 and calcium, there was found that fat, protein, lactose and solids not fat are a statistically significant difference (p<0.05) and when comparing the experimental groups, the pH levels at 4.8, 5.0, 5.2, 5.4 and 5.6 were statistically significant difference (p<0.05). Interaction of these two factors, fat, protein, lactose, and solids not fat the sodium bicarbonate higher than concentrated alkaline water. There is product sensory test of panelist showed that rated score on texture of mouthfeel flavor and acceptance is statistically significant difference (p<0.05) as the levels of pH adjustment, The panelist result in generally, an acid-whey which adjusting with sodium bicarbonate and concentrated alkaline water at pH 5.6 got the highest scores. In the other, the amount of amino acid, vitamin A, vitamin B12 and calcium have an approximated which can use sodium bicarbonate and concentrated alkaline water to adjust both types of acid whey.

Phawinee Jampakam, Department of Agricultural Bio-resources and Food, Faculty of Agriculture, Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Kamphaeng Saen, Nakhon Pathom 73140

The acid whey is a beneficiary of the mozzarella cheese processing, it has a pH 4.4-4.6, sour and cannot be consumed. The purpose of this study is to adjust the level of and acid whey pH by 2 factors of factorial experiment with Completely Randomized Design (CRD). Factors A is concentrated alkaline water and sodium bicarbonate, Factors B is a goat milk that differently by pH at 4.8, 5.0, 5.2, 5.4 and 5.6. By studying of milk composition, sensory evaluation, amino acid, vitamin A, vitamin B12 and calcium, there was found that fat, protein, lactose and solids not fat are a statistically significant difference (p<0.05) and when comparing the experimental groups, the pH levels at 4.8, 5.0, 5.2, 5.4 and 5.6 were statistically significant difference (p<0.05). Interaction of these two factors, fat, protein, lactose, and solids not fat the sodium bicarbonate higher than concentrated alkaline water. There is product sensory test of panelist showed that rated score on texture of mouthfeel flavor and acceptance is statistically significant difference (p<0.05) as the levels of pH adjustment, The panelist result in generally, an acid-whey which adjusting with sodium bicarbonate and concentrated alkaline water at pH 5.6 got the highest scores. In the other, the amount of amino acid, vitamin A, vitamin B12 and calcium have an approximated which can use sodium bicarbonate and concentrated alkaline water to adjust both types of acid whey.

์Naritsara Yingkamhaeng, Department of Agricultural Bio-resources and Food, Faculty of Agriculture, Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Kamphaeng Saen, Nakhon Pathom 73140

The acid whey is a beneficiary of the mozzarella cheese processing, it has a pH 4.4-4.6, sour and cannot be consumed. The purpose of this study is to adjust the level of and acid whey pH by 2 factors of factorial experiment with Completely Randomized Design (CRD). Factors A is concentrated alkaline water and sodium bicarbonate, Factors B is a goat milk that differently by pH at 4.8, 5.0, 5.2, 5.4 and 5.6. By studying of milk composition, sensory evaluation, amino acid, vitamin A, vitamin B12 and calcium, there was found that fat, protein, lactose and solids not fat are a statistically significant difference (p<0.05) and when comparing the experimental groups, the pH levels at 4.8, 5.0, 5.2, 5.4 and 5.6 were statistically significant difference (p<0.05). Interaction of these two factors, fat, protein, lactose, and solids not fat the sodium bicarbonate higher than concentrated alkaline water. There is product sensory test of panelist showed that rated score on texture of mouthfeel flavor and acceptance is statistically significant difference (p<0.05) as the levels of pH adjustment, The panelist result in generally, an acid-whey which adjusting with sodium bicarbonate and concentrated alkaline water at pH 5.6 got the highest scores. In the other, the amount of amino acid, vitamin A, vitamin B12 and calcium have an approximated which can use sodium bicarbonate and concentrated alkaline water to adjust both types of acid whey.

Sasitorn Nakthong, Department of Agricultural Bio-resources and Food, Faculty of Agriculture, Kamphaeng Saen, Kasetsart University Kamphaeng Saen Campus, Kamphaeng Saen, Nakhon Pathom 73140

The acid whey is a beneficiary of the mozzarella cheese processing, it has a pH 4.4-4.6, sour and cannot be consumed. The purpose of this study is to adjust the level of and acid whey pH by 2 factors of factorial experiment with Completely Randomized Design (CRD). Factors A is concentrated alkaline water and sodium bicarbonate, Factors B is a goat milk that differently by pH at 4.8, 5.0, 5.2, 5.4 and 5.6. By studying of milk composition, sensory evaluation, amino acid, vitamin A, vitamin B12 and calcium, there was found that fat, protein, lactose and solids not fat are a statistically significant difference (p<0.05) and when comparing the experimental groups, the pH levels at 4.8, 5.0, 5.2, 5.4 and 5.6 were statistically significant difference (p<0.05). Interaction of these two factors, fat, protein, lactose, and solids not fat the sodium bicarbonate higher than concentrated alkaline water. There is product sensory test of panelist showed that rated score on texture of mouthfeel flavor and acceptance is statistically significant difference (p<0.05) as the levels of pH adjustment, The panelist result in generally, an acid-whey which adjusting with sodium bicarbonate and concentrated alkaline water at pH 5.6 got the highest scores. In the other, the amount of amino acid, vitamin A, vitamin B12 and calcium have an approximated which can use sodium bicarbonate and concentrated alkaline water to adjust both types of acid whey.

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