November 4/Food Business Week -- According to recent research published in the journal Food and Bioprocess Technology, "The production of a beverage from whey butter cheese (WBC) and acerola juice (AJ) presents good commercialization potential, uniting the benefits provided by the former with those of latter, including the ingestion of essential amino acids and increasing the vitamin C content, resulting in a product of differentiated nutritive value. Three beverage formulations were developed: B-1 (50% WBC-50% AJ v/v), B-2 (70% WBC-30% AJ, v/v), and B-3 (30% WBC-70% AJ, v/v)."
"Lower protein and carbohydrate values were found for the formulations with less whey (p < 0.05). All the beverages presented an energy value below those declared for dairy beverages commercialized on the Brazilian market," wrote A.G. Cruz and colleagues, Campinas State University.