Evaluation of sensory and physic- chemical properties of orange beverage prepared by hydrolyzed milk permeate

Permeate is the by-product of ultrafiltration operation in a kind of cheese-making process that leakage from membrane in a liquid form and mainly it contains 4.5-4.8 % lactose and 0.44-0.47 % mineral salts.The problem with permeate is its disposal. The objective of this study was to prepare shelf stable orange beverage from hydrolyzed milk permeate.for this purpose heated milk permeate with o/1enzyme content during 150 minute and in 40 ċ incubated.In the next stage of the study orange drink was prepared with a mixture of sugar ( 10- 40) percent and hydrolyzed permeate (10-40) percent in a definite brix. After pasteurization and packaging in bottles, the samples were kept refrigerated for 8 weeks.During storage times, physic-chemical analyses were performed on sample for pH,reducing sugar content,TS, density,Formalin Index, Vitamin C and sensory evaluation. Statistical analysis results showed pH and reducing sugar content increment and vitamin C decrement trend over time.the optimum point was obtaint using of 35 % permeate ad storage time of 41 days in which the relevant amount of vitamin C and sensory evaluation of beverages, stored at refrigerator temperature, was desirable by the end of the eight weeks.