Evaluation, shelf life and sensory of cookies enriched with whey protein products from queseria

For the year 2013 in Venezuela, 866.79 million liters of whey were generated as a result of the annual production of cheese. This product contains proteins of high biological and nutritional value but only a quarter of it is used by the food industry and the rest usually is discarded. Based on the need to exploit the potential of high nutritional whey solids they are formulated and produced three types of cookies (A3, B3 and C3) supplemented, respectively, with three protein products obtained from whey: Sweet whey Original (SWO); sweet whey protein concentrate (cpSW) and isolate GMP (aGMP). Cookies (moisture, ash, protein, fat, carbohydrates) are evaluated according to the AOAC physicochemically and sensory. All cookies showed physicochemical parameters set the standard. B3 cookie had the highest percentage of fat and metabolizable energy, while the C3 cookie showed the highest protein content. The lifetime was determined as set COVENIN (aerobic mesophilic bacteria count, total coliforms, fecal coli, Salmonella, Staphylococcus aureus, molds and yeasts). Cookies with longer life were the A3 and C3. Sensory analysis showed that the cookie B3 was the most accepted, however, any of them could represent a potential snack that can be eaten by the population.