August 13/Science Letter -- "Beverages made from goat cheese whey, flavored with strawberry and peach pulp, were processed and submitted to physicochemical analysis and affective tests. The beverages exhibited similar values with respect to all the analyses of the proximate composition and little variation in pH and titratable acidity during refrigerated storage," investigators in Sao Paulo, Brazil, report.

"They also showed low caloric value. For color, aroma and consistency acceptability, there was no significant difference (P > 0.05) among peach and strawberry flavored samples. The flavor acceptability was higher for the strawberry beverage than for the peach one (P = 0.05). A positive purchase intent for the strawberry-flavored beverage was reported by 76% of the consumers, while 50% affirmed a similar intention for the peach-flavored product," wrote B.C. Tranjan and colleagues, Campinas State University.

The researchers concluded, "The beverages produced showed potential for commercialization, serving as an additional alternative product derived from goat milk, with minimal additional cost to the dairy plant."

Tranjan and colleagues published their study in International Journal of Dairy Technology ("Development of Goat Cheese Whey-flavoured Beverages." International Journal of Dairy Technology, 2009;62(3):438-443).

For additional information, contact A.G. Cruz, Campinas State University, Dept. of Food Technology, BR-13083862 Sao Paulo, Brazil.

From the August 17, 2009, Prepared Foods E-dition