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Use of Direct-Acid-Set Cottage Cheese Whey to Manufacture Sherbet
1Food Technology and Science Department, The University of Tennessee, Knoxville, Tennessee 37901.
Journal of Food Protection
|March 3, 2019
Abstract:
Orange sherbet of 1% fat and 45 or 46% direct-add-set cottage cheese whey were compared to a control sherbet containing no whey. The titratable acidity was higher in sherbets containing whey. An untrained taste panel found no difference between the three sherbets studied, describing them as "like moderately."
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