Sensory characteristics of cottage cheese whey and grapefruit juice blendsand changes during processing

Studies were conducted to determine the sensory characteristics of pasteuri zed blends of cottage cheese whey and grapefruit juice (0%, 25%, 50%, 75% a nd 100% whey), and the effects of processing alternatives and storage at 3 degrees C, A trained sensory panel rated six attributes (grapefruit, sweetn ess, sourness, astringency, cheesiness, saltiness), Cheesiness and saltines s increased, while sourness, astringency, sweetness, and grapefruit flavor decreased as the percentage of whey increased. Protein removal did not affe ct the sensory characteristics, but vacuum stripping reduced cheesiness and increased grapefruit flavor and sweetness. Lactose hydrolysis increased sw eetness and decreased cheesiness in blends with more than 50% whey. The fla vor of most blends was stable for 14 wk at 3 degrees C.