Effect of Milk Pretreatment on the Whey Composition and Whey Powder Functionality |
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| Authors: | M Outinen P Rantamäki A Heino |
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| Affiliation: | Authors Outinen and Heino are with Valio Ltd., R&D Center, PO Box 30, FIN-00039 Valio, Finland. Author Rantamäki is with Biotechnology and Food Research, MTT Agrifood Research Finland, FI-31600 Jokioinen, Finland. Author Outinen is also with Helsinki Univ. of Technology, Dept. of Chemical Technology, Laboratory of Bioprocess Engineering, PO Box 6100, FIN-02015 Helsinki Univ. of Technology, Finland. Author Heino is also with Univ. of Helsinki, Dept. of Food Technology, PO Box 66, FIN-00014, Finland. Direct inquiries to author Outinen (E-mail: ). |
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| Abstract: | ABSTRACT: Changes in cheese production processes may have a significant effect on subsequent whey composition and functionality. To control these changes is important since whey is commonly processed into ingredients used in numerous applications in the food industry. In this study, the characteristics of 4 demineralized whey powders (DWPs) were studied. DWPs were produced from partially high-temperature heat-treated (HH), ultrafiltered (UF), or ultrafiltered high-temperature heat-treated (UFHH) milk. DWP produced from pasteurized milk was used as a reference (REF). All experiments were carried out on industrial scale. The quantity of nonprotein nitrogen (NPN) in total protein (TP) was elevated by HH, and reduced by UF treatment. Whey protein content of whey was significantly elevated by UF, but reduced when HH treatment was applied. The volume and total solids of UFHH whey were significantly reduced compared to REF and HH wheys, but the chemical composition was comparable. There were no significant differences in the degree of denaturation, viscosity, water-binding capacity, emulsifying capacity, or emulsion stability of the DWPs, but heat stability was significantly elevated by UF treatment. |
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| Keywords: | demineralized whey powder functional properties heat treatment ultrafiltration |
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