Development of Whey Based Sports Drinks from Cow, Sheep and Goat WPC
Bildiriler > Özet Bildiri · 2025
Yazarlar: Nayil DİNKÇİ, Vildan AKDENİZ, Ayşe Sibel AKALIN
FOOD 2030 Networks Conference 2025 - Enganging, Collaborating and Partnering for Maximizing Impact, Danimarka, Kopenhag, Uluslararası, Poster, Özet Bildiri, 2025-2025, cilt 1, ss 19-19
Özet
<p>Development of Whey Based Sports Drinks from Cow, Sheep and Goat WPC</p><p><br></p><p>Dairy products are an important part of the diet with high levels of nutritional protein.</p><p>Approximately 10–20% of the milk entering the cheese manufacture is processed to cheese and</p><p>the left 80-90% results as whey. About 200 million tonnes of whey are produced globally each</p><p>year. While the waste presents environmental risks caused by the high BOD and COD levels.</p><p>Whey contains valuable nutrients with high potential for valorisation. Research’s highline that</p><p>whey proteins, lactose, vitamin B12 and other GOSs could be valuable compounds as</p><p>ingredients for functional food and nutraceuticals. Nowadays, the main ways for whey</p><p>valorisation is focused on animal feed, whey-based foodstuffs or biogas. However large</p><p>factories in north-west Europe afford the investment of high-capacity processing equipment for</p><p>whey concentration and drying, and for the elaboration of high-quality protein fractions (as</p><p>ingredient of infant formula, sport drinks). The demand for goat and sheep cheese has also</p><p>increased in the last period mainly because of its nutritional and health benefits. While the aim</p><p>of the main project was to improve circular economy of the dairy SMEs in the Mediterranean</p><p>countries by the introduction of innovative technologies, and the development of new valuable</p><p>dairy products. The aim of WP4 was the development of functional probiotic fermented</p><p>beverages from different types of whey protein concentrates. In order to decide on the final</p><p>product formulation several pre-productions with different ratios (WPC, starter culture,</p><p>colouring agents, flavour amount, ...) were carried out and several analyses were performed.</p><p>Keywords: Trends; probiotic; sports drinks; whey; waste valorisation</p>