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The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Ideal (4 °C), commercial (8 °C) and abusive (12 °C) conditions were tested. Microbiological and sensory assays were carried out on the newly processed juice (time zero) and overtime to estimate the SL. Counts of psychrotrophic bacteria and molds and yeasts equivalent to 4 and 3 logCFU mL-1, respectively, were set as acceptable maximum levels to establish the SL. Average scores greater than 5 (in the 9-point hedonic scale) and percentages of approval greater than 60% were both used as threshold values for juice´s appearance and flavor. The juice´s SL stored at 4, 8 and 12 °C were 94, 74 and 26 days, respectively. The combination of multiple technologies applied in this study was effective in obtaining a product with high sensory acceptance and a SL compatible with possible demands of the consumer market.

Ricotta cheese whey (RCW) is a by-product of the dairy industry; it is either destined to the feeding of swine or simply disposed of. This study focused on RCW to develop a sports drink. Sensory tests were performed for this purpose. Measurements of pH, soluble solids content, osmolality, and sodium and potassium levels were also performed. The sports drink was pasteurized at 85oC/30 s, aseptically filled into plastic bottles and submitted to commercial sterility test. A nine-point hedonic scale test was carried out to assess the appearance, aroma and flavor. The results of the physicochemical tests were in compliance with Brazilian Food Regulation (pH 3.1, 6.3 °Brix, 306 mOsm/L, 500 mg/L sodium and 650 mg/L potassium). Commercial sterility was achieved. The mean ratings assigned to appearance, aroma and flavor were 6.9, 6.5 and 6.0, respectively. The findings indicate that RCW could be a technologically feasible alternative to produce a shelf stable sports drink.