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Challenges in dried whey powder production: Quality problems.

Baris Ozel¹, David Julian McClements², Cagatay Arikan³

¹Department of Food Engineering, Middle East Technical University, Ankara, Turkiye; Department of Food Engineering, Ahi Evran University, Kirsehir, Turkiye.

Food Research International (Ottawa, Ont.)

|September 9, 2022

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Whey processing for dried whey powder production faces challenges like caking. Optimizing formulation and pre-crystallization of lactose can improve powder yield and quality.

Area of Science:

Dairy Science and Technology
Food Processing Engineering
Biotechnology

Background:

Whey, a dairy by-product, presents disposal challenges due to its high volume and environmental risks.
Utilizing whey for value-added products like dried whey powder offers an economically viable and sustainable solution.
Challenges in whey processing, including low powder yield and caking, necessitate process optimization.

Purpose of the Study:

To review the impact of various production stages and parameters on dried whey powder quality.
To identify key factors influencing powder yield and caking during whey processing.
To highlight strategies for improving dried whey powder attributes through formulation and process control.

Main Methods:

Review of scientific literature on whey processing and dried whey powder production.

Keywords:

Amorphous lactose Caking Dried whey powder Glass transition Lactose crystallization Whey protein

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Analysis of the effects of whey composition (minerals, lactic acid) on processing outcomes.

Evaluation of lactose pre-crystallization techniques and their role in preventing caking.

Discussion of optimization strategies for formulation and spray drying parameters.

Main Results:

High mineral and lactic acid content in whey negatively impacts powder yield by causing adherence to equipment.
Inadequate lactose pre-crystallization leads to amorphous lactose, increasing particle stickiness and promoting caking.
Optimized whey filtration and lactose pre-crystallization are crucial before spray drying.
Adjustments in product formulation and processing parameters can mitigate caking and enhance powder quality.

Conclusions:

Effective whey processing requires careful control of initial composition and targeted interventions.
Lactose pre-crystallization is a critical step to prevent caking and improve dried whey powder stability.
Optimizing formulation and processing parameters offers a viable approach to enhance dried whey powder yield and quality.