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Production and properties of deproteinized whey powders


Production and properties of deproteinized whey powders



Journal of Dairy Science 59(1): 25-33



ISSN/ISBN: 0022-0302

DOI: 10.3168/jds.s0022-0302(76)84150-1

Effects of various manufacturing variables on concentrates (30-60% TS) from Cottage and Cheddar cheese wheys were determined. Viscosity increased markedly with TS above 40%, and concentrates containing >60% TS solidified on standing for 0.5-1 h. Concentrates containing >50% TS could not be spray-dried. Holding time prior to drying did not affect drying of concentrates with <50% TS, and those held at between 25 and 42 deg C dried readily.

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Accession: 000469645

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Related references

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