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Journal of Dairy Science Vol. 70 No. 12 2493-2498
© 1987 by American Dairy Science Association ®
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Acceptance of Cream Liqueurs Made with Whey Protein Concentrate1

Eva M. Kaustinen and R. L. Bradley, Jr.

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Cream-based liqueurs prepared with whey protein concentrate showed stability and were more preferred than a commercial cream-based liqueur. Variations in product preparation included level of ingredient used as well as order of ingredient addition. Product made with washed cream and ethanol added before homogenization was stable for 90 d at 40° C. Comparison of the most stable experimental product to a commercial liqueur by sensory evaluation showed no significant differences in sweetness, texture, smoothness, and overall preference. The commercial product showed more off-flavors and a heavier body than the most stable experimental samples.

FOOTNOTES

1 Research supported by the College of Agriculture and Life Sciences, University of Wisconsin, Madison.






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Copyright © 1987 by the American Dairy Science Association ®.