Production of ready-to-reconstitute beverages from Cheddar cheese whey andKinnow mandarin juice

Technology was developed for the manufacture of ready-to-reconstitute whey- based beverage mix in concentrated and dried forms, utilizing Cheddar chees e whey and Kinnow mandarin (Citrus nobilis x Citrus deliciosa) juice. A rea dy-to-serve whey-based Kinnow juice beverage containing Kinnow juice 40%, w hey 53%, sugar 7%, pectin 0.05%, carboxymethyl cellulose (CMC) 0.15% and pH 4.25 was most acceptable, hence selected for subsequent processes. For the manufacture of ready-to-reconstitute whey-based Kinnow mandarin juice conc entrate lactose crystallized whey concentrate (45% total solids (TS)) was b lended with reverse osmosis (RO) concentrated-Kinnow juice (23% total solub le solids (TSS)) with the addition of sugar, pectin, CMC, colouring and fla vouring ingredients. The finished concentrate (45% TS), on reconstitution w ith 3 parts of water produced a beverage organoleptically similar to that o f the ready-to-serve product. The whey and Kinnow juice concentrate having 25% TS and 19 cP viscosity was spray dried successfully at inlet and outlet air temperature of 190 +/-5 and 95 +/-5 degreesC, respectively. Sugar, pec tin, CMC, flavouring and colouring ingredients were dry blended with the sp ray dried powder.