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Compositional Analysis of Commercial Whey Drinks

Department of Food Science, University of Alberta, Edmonton, Alberta T6G 2P5

R. Currie and V. W. Kadis

Food Laboratory Services, Alberta Agriculture, O. S. Longman Laboratory Building, Edmonton, Alberta T6H 4P2

ABSTRACT

Seven different whey-based beverages, including six commerical products from Europe and an experimental laboratory prototype, were analyzed for protein, carbohydrate, and other main components and for selected micronutrients. The labelling information available and the various tests carried out illustrated several aspects of the current whey drink technologies, including the choice of sweet, acid, or deproteinated whey; the use of variable amounts of whey, water, and fruit juice components; and inclusion of various sweetening agents. The products analyzed included clear, carbonated beverages that showed no sedimentation tendency, as well as products manufactured from unmodified whey resulting in various degrees of sedimentation upon centrifugation. The calcium and riboflavin content in some of the products was comparable to fluid milk, thus indicating that these beverages could be recommended especially for consumers with limited milk consumption habits.