RESEARCH ON THE USE OF DEPROTEINISED WHEY IN BEER PRODUCTION

Preventing waste generation is the top priority of the New Waste Framework Directive (Directive 2008/98/EC), which then places the least emphasis on disposal and more on processing for reuse (valorization), recycling, and recovery. In a similar vein, the European Union's bio-economy policy needs to be implemented in order to enhance biological resource management, create new markets for food and biobased goods, and protect the environment. Dairy processors must therefore create efficient and lucrative methods of managing whey waste, especially given the exorbitant prices of the waste treatments used today. The consumers, business, and scientific community are becoming more interested in the recycling and reuse of food and agricultural industry by-products. Deriving added value from otherwise lost food production outputs is a key principle of the circular bioeconomy, even though there is still disagreement over a common definition of this notion. Whey, a byproduct generated during the manufacture of cheese and casein-based dairy products, is rich in nutrients and has several commercial uses. This by-product can be used in various value-added products with the help of advanced technologies. Obtaining whey beverages represents a viable solution for valorization that can be used by cheese producers in our country. The paper proposed the valorization of deproteinised whey in the manufacture of whey beer. It was used in a proportion of 30 % as a substitute for water in the beer production process. Also, to improve the physical-chemical and sensory characteristics, local syrups were used. The most appreciated variant from a sensory point of view was the whey beer with fir bud syrup. The finished product - whey beer, is a product with properties similar to beer: pleasant, characteristic smell, with hop aroma, pleasant bittersweet taste.