Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
PRUDENCIO, Elane Schwenden and BENEDET, Honório Domingos. Utilization of cheese whey fot the production of soybean's hydro-solube extract. Ciênc. Tecnol. Aliment. [online]. 1999, vol.19, n.1, pp. 97-101. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20611999000100017.
Cheese whey was used to get soy hydrossoluble extract. In the step where the relation solid:liquid was 1:8, 10, 20, 30, 40, 50, 60, 70, 80, 90 100% were substituted of the liquid portion (water) by cheese whey. Was made sensorial analysis, through the multiple composition test and the chemical composition of the raw material and final products. To complement, the production cost analysis also was made, as well as the final price product with 100% of cheese whey. The results obtained showed the viability to produce soy hydrossoluble extract with 100% of cheese whey.
Keywords : cheese whey; soy; hydrosoluble extract.