(PAGASA 24-HOUR PUBLIC WEATHER FORECAST as of Wednesday, 04 August 2021) Southwest Monsoon affecting the country. At 3:00 PM today, a Low Pressure Area (LPA) was estimated based on all available data at 550 km Northeast of Itbayat, Batanes (24.5N, 125.4E). TROPICAL CYCLONES OUTSIDE PAR AT 3:00 AM TROPICAL DEPRESSION LOCATION: 735 KM WEST OF EXTREME NORTHERN LUZON (21.1°N, 114.8°E) MAXIMUM SUSTAINED WINDS: 55 KM/H NEAR THE CENTER GUSTINESS: UP TO 70 KM/H MOVEMENT; EAST SOUTHEASTWARD SLOWLY Caraga Region will have Partly cloudy to cloudy skies with isolated rainshowers or thunderstorms due to Southwest Monsoon. Possible flash floods or landslides during severe thunderstorms. Light to Moderate winds coming from Southwest will prevail with Slight to Moderate seas / (0.6 to 2.1 meters).



Tuesday, June 15, 2021

FEATURE: DA-PCC incorporates whey in fruit-flavored isotonic drink

The Department of Agriculture - Philippine Carabao Center (DA-PCC), through the Product Development and Innovation Section (PDIS), recently reached a milestone in advancing product development by way of incorporating whey into its fruit-flavored isotonic drink. This means whey, which is previously considered as waste, is now put to good use while reducing harm to the environment.

The PDIS team headed by Ms. Mina Abella, Supervising Science Research Specialist, submitted the utility model for registration under the Intellectual Property Office of the Philippines, which was approved and published last February 2021.


The utility model relates to the use of whey and fruit as a flavoring in beverage production. Whey is the liquid remaining after the milk has been curdled and strained during cheese production. It was previously considered as a pollutant or waste because of its high organic matter content causing serious environmental problems. Various technological approaches have been employed to convert whey into value-added products such as energy drinks.


“When we do cheese making, we only get the curds so the whey usually goes to waste. Instead of letting it go to waste, we thought we should just develop it into another valuable product as additional income for dairy cooperatives and interested entrepreneurs. We wanted to add value to it because whey is still nutritious. In fact, whey-based food and beverage products are already introduced in the market and they are often a choice for health-conscious people,” Abella said.


She furthered that whey is an excellent source of high-quality protein and amino acids good for muscle tissue development. It also helps in lowering blood pressure, enhancing the body's antioxidant defense, which can prevent or slow down the damage of cells caused by free radicals, and promoting weight loss.


Out of 10 liters of fresh milk utilized for cheese production, 8 to 10 liters of whey are produced. The fruit-flavored isotonic drink utilizes fresh acid whey and aims to reduce its lactose content using the lactase enzyme. The collected whey is then used in the preparation of an isotonic whey beverage intended for the lactose intolerant and to replenish nutrients that are lost during physical activities.


The drink is flavored to give a much more soothing, refreshing, and pleasing drinking experience for consumers. Currently, the fruit flavoring includes mango, lemon, and orange.


The DA-PCC at Central Luzon State University (CLSU) has also produced a line of whey products such as whey vinegar, whey wine, whey taho and ricotta cheese. (Chamanei Elias, DA-PCC/PIA-Surigao del Norte)