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Effect of milk pretreatment on the whey composition and whey powder functionality
M Outinen1, P Rantamäki, A Heino
1Valio Ltd., R&D Center, Valio, Finland. marko.outinen@valio.fi
Journal of Food Science
|May 25, 2010
Summary
Processing milk with high-temperature heat treatment (HH) or ultrafiltration (UF) alters demineralized whey powder (DWP) composition. UF treatment improved heat stability, crucial for food ingredient functionality.
Area of Science:
- Food Science and Technology
- Dairy Chemistry
- Ingredient Functionality
Background:
- Whey composition and functionality are significantly influenced by cheese production methods.
- Whey is a valuable source for food ingredients, necessitating control over its properties.
- Understanding processing impacts is key for optimizing whey ingredient applications.
Purpose of the Study:
- To investigate the characteristics of demineralized whey powders (DWPs) produced using different milk pre-treatments.
- To evaluate the effects of high-temperature heat treatment (HH) and ultrafiltration (UF) on whey protein and NPN content.
- To assess the impact of these treatments on DWP functionality, including heat stability.
Main Methods:
- Production of four demineralized whey powders (DWPs) from milk subjected to different treatments: reference (pasteurized), partially high-temperature heat-treated (HH), ultrafiltered (UF), and ultrafiltered high-temperature heat-treated (UFHH).
- Industrial-scale experiments were conducted.
- Analysis of nonprotein nitrogen (NPN) in total protein (TP), whey protein content, volume, total solids, and functional properties (denaturation, viscosity, water-binding, emulsifying capacity, emulsion stability, heat stability).
Main Results:
- High-temperature heat treatment (HH) increased nonprotein nitrogen (NPN) relative to total protein (TP), while ultrafiltration (UF) reduced it.
- UF treatment significantly elevated whey protein content, whereas HH treatment reduced it.
- Ultrafiltration (UF) treatment significantly enhanced the heat stability of demineralized whey powders (DWPs).
Conclusions:
- Milk pre-treatments like HH and UF significantly alter the composition and protein content of demineralized whey.
- UF treatment positively impacts whey protein content and significantly improves the heat stability of DWPs.
- These findings are crucial for tailoring whey ingredients for specific food industry applications based on processing history.
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