INDUSTRIE DELLE BEVANDE Vol. 48 - MAG/JUNE 2019

 

CONTENTS

 

3 - Beverages based on ricotta cheese whey and fruit juices
A. Rizzolo - G. Cortellino

To study antioxidants, sugars and organic acids compositions and their impact on Sourness Index (SI) and Total Sweetness Index (TSI), beverages were produced by blending Ricotta-cheese whey (RCW), a by-product of Ricotta cheese production, with fruit juices. Pear-RCW had higher malic acid and sorbitol, blueberry-RCW higher citric acid, total phenolics and anthocyanin pigments, apple-RCW higher sucrose and fructose, and strawberry-RCW higher glucose. Blueberry-RCW had the highest SI and the lowest TSI, while apple-RCW had the lowest SI and the highest TSI. Higher quality beverages may be obtained by using apple juice (‘Yellow’ type) and the apple:- blueberry (50:50) blend (‘Red’ type).

 

DEPARTMENTS

 

14 - EXHIBITIONS (CRAFT BEER ITALY - VINITECH)

 

28 - MACHINES & EQUIPMENT

 

34 - ANALISYS

 

36 - CONTAINERS & CLOSURES

 

40 - PRODUCTS

 

42 - APPLIED RESEARCH

 

46 - HYGIENE

 

48 - MARKETING

 

62 - NEWS

 

74 - AGENDA

 

78 - BOOKS

 

80 - ADVERTISERS’ LIST & COMPANIES’ ADDRESS