Permeate components valorisation for beverage manufacturing – Permeate based beverage production with or without lactose hydrolysis

*Corresponding author
1. Higher Technological School of Professional Studies in Šabac, Hajduk Veljkova 10, 15000 Šabac, Serbia
2. University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia


The aim of this study was to investigate the possibility of beverage manufacturing based on utilization of permeate components. Two different formulations were used for beverage production with orange addition. The results shows that total sugar content in beverages varied from 10 g/100g to 11.22g/100g. Approximately 16% low level of lactose was noticed in beverage obtained after lactose hydrolyses by addition of enzyme β – galactosidase than in beverage without lactose hydrolysis. The both beverages contain minerals: K, Ca, Na, Mg, Mn, Cu, Zn and Fe. The highest content of Ca and P was noticed in both samples. Beverage produced from permeate with enzyme and orange addition had the higher antioxidative properties than permeate and the other beverage.


Permeate represents a by-product of dairy technology (a result of ultrafiltration of milk and sweet whey) and a precious raw material for production of numerous products (1, 2). The main group of possible products are: concentrated and dried products, hydrolised lactose as well as fermented products (2). Due to its composition permeate can pose a serious source of pollution if disposed in the environment considering that the biological oxygen demand (BOD) of permeate, depending on its composition, varies within the range of 30000 – 450000 g/l (3).
Permeate is a good source of lactose (milk sugar) and electrolytes such as calcium, potassium, sodium, magnesium and phosphorus, and is similar to electrolyte beverage used for sport drinks (4-6).Permeate as a raw material for production of different beverages (7) can be enriched by addition of: orange, usage of probiotics (bifidobacteria) in combination with fruit components, berry fruits, vitamins, honey (8). The additives used in production process also have impact on oxidative stability of the products. Honey with its antioxidant capacity and different fruit additives have effect on t ...