INSTITUTUL NAÅ¢IONAL DE CERCETARE-DEZVOLTARE - ICECHIM

1. 1 Bioresources and biomaterials - PADDED VALUE PROTEIN BEVERAGE FROM WHEY VALORIZATION FORSUPPORT OF SPORTIVE EFFORTDiana PASARIN, Florin OANCEA, Camelia ROVINARU,Gheorghe RACEANU, Liliana ANTON, Lidia PREDA, Malina AVRAMInstitutul National de Cercetare-Dezvoltare pentru Chimie si Petrochimie –ICECHIM, Spl. Independentei nr. 202The purpose of this study relates to valorize of whey (resulted in large quantities frommilk processing in cheese and casein) as a 100% natural protein drinks, fortified, rehydratedand rebalanced to support sportive effort.Whey represents 85-90% of the volume of processed milk. From a production of 10million tons worldwide cheese whey results 85-90 million tones of whey with high nutritionalproperties due to its content in lactose, water, proteins, minerals, fats and vitamins. It isestimated that the food value of 3 kg whey is equivalent to that of one kg of milk, the amountof energy being 795-1046 kJ/kg, depending on the content of lactose.Whey protein has a high biological value comparative with proteins from egg, soy andcasein from milk containing branched amino acids (leucine, isoleucine, valine), whichstimulates specific intracellular pathways associated with muscle protein biosynthesis.Valorization of this product is required not only for its valuable composition, but alsobecause the discharge of whey pollutes the natural environment, biological oxygenconsumption being 50 g / l whey compared to about 0.3 g / l of waste water discharged fromurban centers. Irrigation with whey lead in time to an excessive mineralization and likeanimal feed is not economically efficient, 1kg of protein being obtained from 1.7 t whey.For valorization of whey are searched various alternatives, this by-product can be100% used, by recovery of all useful substances in its composition.Objectives proposed are: characterization of physical, chemical and microbiologicalproperties of raw materials (sweet whey, acid whey); establishing and fortifying drink recipesbased on whey, selection and implementation of advantageous variant from point of vieworganoleptic, economically and nutritionally; selection of the conservation and packagingmethod.