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Composition and properties of whey protein concentrates from ultrafiltration



Composition and properties of whey protein concentrates from ultrafiltration



Journal of Dairy Science 57(12): 1438-1443



Removal of 95% of the water from Cottage or Cheddar cheese whey by ultrafiltration gave a concentrate (WPC) containing 18% TS (55% protein, 32% lactose and 4% ash). The vitamin content was slightly higher in the WPC than in the whey (e.g. thiamin 0.31 and 0.32, folic acid 0.07 and 0.11, niacin 1.18 and 1.28, riboflavin 0.16 and 0.20, choline 108 and 136 and pantothenic acid 3.94 and 4.43 mg/kg whey and WPC respectively). The amino acid content of WPC increased 5-fold, corresponding to the increase in protein content. Similar amino acid patterns were observed in whey and WPC. The processes of concentration and drying WPC had no significant effects on protein solubility, although pasteurization (at 78.2 deg C for 15 s or 62.4 deg C for 30 min) resulted in a 20% denaturation of WPC proteins. When skim-milk + 1.5% WPC was heated to 85 deg C for 5 s, a custard-like gel was formed with sufficient body to stand alone without leakage. Approx. twice as much egg albumin was required to achieve comparable results. The whippability of the WPC depended on the % TS, pH and temp. Excellent, brilliant white, fine grained whips with good stability were formed from Cottage cheese WPC (25% TS) at pH 6.0 and heated at 71.1 deg C for 15 min. The presence of 3% butterfat in Cheddar cheese WPC produced coarse unstable whips. With 1% fat a stable foam was obtained. The viscosity of WPC did not increase significantly, up to a TS content of 45%.

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Accession: 000047556

Download citation: RISBibTeXText

PMID: 4443458

DOI: 10.3168/jds.s0022-0302(74)85086-1


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