Whey, dry

Property Spray process DBM RoUer process DBM Dry whey, extra... 

The state of lactose has a major effect on the properties of spray-dried whey powder manufactured by conventional methods, i.e. preheating, condensing to about 50% total solids and drying to less than 4% water. The powder is dusty and very hygroscopic, and when exposed to ambient air it... 

Nearly 60% of the whey and whey products produced in the United States in 1980 were used in human food products, over 80% as dry whey. More than 65% of the whey used for animal feed was a dried whey product. Principal users of whey products for human foods are dairies and bakeries. Lactose, which is derived primarily from whey, is used mainly in infant foods and pharmaceuticals (Whey Products Institute 1980). 

Some limitations in the functional properties of dried whey for human foods, including high salt and lactose concentrations, have led to its fractionation and blending into a variety of new products. Recent... 

Other systems make use of the sticking tendency of acid whey. Partially dried whey powder coats the inner wall of the drying chamber, whence it falls when the crystalline lactose content of the powder becomes high. However, sticking of the product on the hot metal surfaces can be a problem unless sufficient moisture is present so that lactose crystallization proceeds to the point where the powder no longer adheres to the equipment (Pallansch 1973). 

Polymers. Polyurethane foam has been prepared from the lactose in dried whey by reaction with dimethyl sulfoxide (Hustad et al. 1970). 

Lactose and casein are the two principal reactants in the browning of milk products, but dried whey products containing lactose also undergo browning. Holsinger et al. (1973) studied the variation of total and available lysine in dehydrated products from cheese wheys by different processes. Roller-dried products showed significant losses in ly-... 

Leviton, A. and Leighton, A. 1938. Separation of lactose and soluble proteins of whey by alcohol extraction-extraction from spray dried whey powder derived from sweet whey. Ind. Eng. Chem. 30, 1305-1311. 

More than I5(MX)U metric tons per year of 90 f demineralized, dry. whey solids arc made by ED or by ED followed by chemically regenerated ion-exchange. See also Desalination. 

The use of HPLC for the analysis of bovine milk proteins was introduced by Diosady et al. (59), who compared SE-HPLC on two SynChropac GPC-100 columns in series and RP-HPLC on a lO-jUm-particle-sizc RP-8 column, both with UV detection, for the separation of dialyzed freeze-dried whey proteins. Column temperature was 40°C and 47°C, respectively. Samples were eluted with Tris-buffer pH 6 for SE-HPLC and a linear gradient of two solvents, i.e., 98% 0.5 M KH2P04, pH 2, and 98% isopropanol, each with 2% 2-methoxyethanol for RP-HPLC. They... 

One of the earlier reviews (31 ) concerned the Maillard reaction in dried milk during storage. Spray-dried whey has considerable amounts of lactose and protein rich in lysine. Theoretical treatment of the problem in whey powder was the object of recent studies by Labuza and Saltmarch (106, 107). 

Saltmarch, R. Vagnini-Ferrari, M. Labuza, T. P. Theoretical basis and application of kinetics to browning in spray-dried whey food systems. Prog. Food Nutr. Sci. 

Sato et a2- (34) demonstrated that a variety of common meat additives, inclucnrTg cottonseed flour, nonfat dry milk, spray-dried whey, wheat germ, and textured soy flour, inhibited WOF in the meat system. These products may have exerted their inhibitory effect on WOF through the Maillard reaction, since most of them contain some reducing sugars. Pratt (40) reported soybeans and soy protein concentrate had an inhibitory effect upon development of WOF and was able to demonstrate that the active components are water soluble. Fractionation and analysis of the water-soluble fraction showed the antioxidant activity was due to the presence of isoflavones and hydroxylated cinnamic acids (40). This confirms earlier work showing that the flavonoTcis present in plant extracts inhibit oxidation in sliced roast beef (41 ). 

Dried milk products include dried whole milk, dried skim milk and dried whey. The products derived from whole milk and skim milk are very palatable and are highly digestible protein supplements with an excellent balance... 

Table 4.1.43A. Whey sweet dehydrated (IFN 4-01-182). Cattle whey dehydrated (or dried whey) consists of the residue remaining after the drying of or evaporating of whey by thermal means. (From CFIA, 2007.)...

Whey is a coproduct of cheese manufacturing. In 2000, California produced an estimated 1.5 billion lb of cheese, yielding 747,000 t of dried whey. It is costly to dispose whey in municipal water systems. Hence, an alternative use for whey would enhance the economics of cheese production. Currently, whey protein is used as a food additive, a protein supplement, and an animal feed. In addition, there are a few ethanol plants in California and the Midwest that use whey as a feedstock. The current California whey production would yield approx 4.7 million gal of ethanol. 

Figure 3. Percentage of methanol-insoluble product obtained during the reaction of 233.4 g of dry whey permeate and 90.3 mL of sulfuric acid in an enclosed reactor at 145 °C. Ammonia was injected after a reaction time of 21 minutes to increase the pH to 4.0.

Saltmarch, M. and Labuza, T.P SEM investigation of the effect of lactose crystallization on the storage properties of spray-dried whey. Scan. Electron Microsc., 3, 659,1980. 

Heat-sensitive feed with sugar, dried milk, or dried whey (5-25 %). Since sugar and milk products begin to caramelize around 60 °C, the heat of friction must be kept low by employing thin dies, low speed, and adding fat and/or water as lubricant/ coolant. 

Dried whey from soft or fresh cheese production. Whey is the liquid that separates from the curd (n = 114). 

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