This research investigates the ability of using cheese whey in producing soft drinks supported with natural juices (peach, orange, apple, and pomegranate). Two kinds of whey (sweet and sour) were prepared in the laboratory, and their most important o
rganoleptic and chemical properties were determined. The percentages of total solids and lactose in sweet whey were 6.2 ±0.2% and 4.5 ±0.2% respectively, while for sour whey were 5.4 ±0.2% and 3.8 ±0.2%.
Organoleptic evaluation showed that the fresh sweet whey had medium ability for consumption, while sour whey was rejected by the team of tasters with a significance level of 5%. Organoleptic evaluation also showed that the best percentage for the mixture of sweet whey and juice is 50:50 (v/v) with a very good degree of acceptance. Statistical analysis indicated that the produced drink from orange juice was the best drink at 5% significance level. It was followed by the juices of pomegranate, apple and peach respectively. As a result the sweet whey may be used after mixing it with the other studied juices at a percentage exceeding 40%, (best value is 50%) for the production of good soft drink. This produced drink must be consumed within a maximum period of 24 hours because of its low storability due to the absence of preservatives and heat treatment. Improving this storability requires further studies.
