Whey powder

In dairy farming, two process variants are applied for the drying of whey  

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Animal muscle (pork), carrot powder, total diet, wheat flour Skim milk powder (elements), whole meal flour, bovine muscle, wholemeal flour, brown bread, cod liver oil (PCBs), rye flom, haricots verts (beans), pork muscle, mixed vegetables, carrot, bran breakfast cereal, unspiked milk powder (PCDDs, PCDFs), spiked milk powder (PCDDs, PCDFs), milk powder Rye flour, milk powder, whey powder Pork meat... 

The whey solution was prepared by stirring of 40 g of whey powder in 500 ml of water. 

Whey is the by-product of cheese making. The traditional form of whey in the food industry is whey powder. This powder has been used as an... 

Another reason for the reduced use of milk powder is the availability of substitute ingredients such as lactose, whey powder or syrups and speciality milk powder replacers. The speciality milk powder replacers are produced by the dairy industry from milk or whey components, combining them to produce a product that will act as a substitute for milk powder but is less expensive. 

Whey powder can be used as a substitute for milk powder but the flavour effects of some whey powders do not suit all biscuits. In the case of cheese flavoured savoury biscuits whey powder can add useful flavours. 

Whey powder Extraction with dlchloromethane, vacuum distillation GC/MS No data No data Ferretti and Flanagan 1971... 

Ferretti A, Flanagan VP. 1971. Volatile constituents of whey powder subjected to accelerated browning. J Dairy Sci 54 1764-1768. 

Milk protein products. As indicated in Table 1, the food industry is placing major emphasis on the production and utilization of milk protein products in a wide variety of formulated food products (20,21,22). Although nonfat dry milk (NFDM) and whey powder are major milk protein ingredients in formulated foods, casein and whey protein concentrates, which contain their proteins in a more highly concentrated and functional form, are essential for certain food product applications, such as those products that require the proteins as an emulsifier agent. Additional details on the processing methods and conditions used to produce the various milk protein products are available (23). 

Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Lactose and lactose derivatives Fresh cheeses and cheese-based products Functional applications, e.g. coffee creamers, meat extenders nutritional applications Whey powders, demineralized whey powders, whey protein concentrates, whey protein isolates, individual whey proteins, whey protein hydrolysates, neutraceuticals Various fermented milk products, e.g. yoghurt, buttermilk, acidophilus milk, bioyoghurt... 

Dried milk and whey. Lactose is the major component of dried milk products whole-milk powder, skim-milk powder and whey powder contain c. 30, 50 and 70% lactose, respectively. Protein, fat and air are dispersed in a continuous phase of amorphous solid lactose. Consequently, the behaviour of lactose has a major impact on the properties of dried milk products. 

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... 

Problems arising from the crystallization of lactose in milk and whey powders may also be avoided or controlled by pre-crystallizing the lactose. Essentially, this involves adding finely divided lactose powder which acts as nuclei on which the supersaturated lactose crystallizes. Addition of 0.5 kg of finely ground lactose to the amount of concentrated product (whole milk, skim milk or whey) containing 1 tonne of lactose will induce the formation of c. 106 crystals ml-1, about 95% of which will have dimensions less than 10/an and 100% less than 15 /an, i.e. too small to cause textural defects. 

Thermoplasticity of lactose. Unless certain precautions are taken during the drying of whey or other solutions containing high concentrations of lactose, the hot, semi-dry powder may adhere to the metal surfaces of the dryer, forming deposits. This phenomenon is referred to as thermoplasticity. The principal factors influencing the temperature at which thermoplasticity occurs ( sticking temperature ) are the concentrations of lactic acid, amorphous lactose and moisture in the whey powder. 

The sorption behaviour of a number of dairy products is known (Kinsella and Fox, 1986). Generally, whey powders exhibit sigmoidal sorption isotherms, although the characteristics of the isotherm are influenced by the composition and history of the sample. Examples of sorption isotherms for whey protein concentrate (WPC), dialysed WPC and its dialysate (principally lactose) are shown in Figure 7.13. At low aw values, sorption is due mainly to the proteins present. A sharp decrease is observed in the sorption isotherm of lactose at aw values between 0.35 and 0.50 (e.g. Figure 7.13). This sudden decrease in water sorption can be explained by the crystallization of amorphous lactose in the a-form, which contains one mole of water of crystallization per mole. Above aw values of about 0.6, water sorption is principally influenced by small molecular weight components (Figure 7.13). 

Sktm-milk powder Whey powder Whey protein concentrate Coprecipitates Previously processed cheese... 

Ethanol and methanol (preferred with less than 3% moisture) have been used to extract lactose from skim milk or whey powders (Kyle and Henderson 1970). The dried lactose powder that crystallized from the alcoholic extract was believed to be anhydrous a-lactose, but other work indicates that the product is a mixture of anhydrous a- and /3-lactose (Lim and Nickerson 1973). 

The crystallization principles previously discussed are applied in processing dairy products, such as sweetened condensed milk, instant milk powder, stabilized whey powders, lactose, and ice cream. 

Crystallizing conditions generally favor the production of a-hydrate crystals, but if crystallization occurs above 93.5°C, especially under pressure, anhydrous /3 crystals will be formed. After crystallization has occurred and the product has finally dried, the resulting whey powder is granular and free-flowing, and does not tend to become sticky and caked. 

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). 

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. 

Ross, K. D. 1978B. Rapid determination of a-lactose in whey powders by differential scanning calorimetry. J. Dairy Sci. 61, 255-259. 

Burton, L. V. 1937B. Part II. Conversion of calcium lactate to lactic acid and production of whey powders. Food Ind. 9, 634-636. 

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). 

When the whey powders are stored at (water activity)... 

Labuza, T. P. Saltmarch, R. Kinetics of browning and protein quality loss in whey powders during steady state and non-steady state storage conditions. J. Food Sci. 

EFFECT OF A SINGLE OR HYBRID PROCESS, BASED ON ED, IE, AND/OR NF, ON THE OVERALL OPERATING COSTS PER kg OF DM OF 90%-DEMINERALIZED WHEY POWDER, AS ESTIMATED BY EURODIA/AMERIDIA" BY REFERRING TO AN INDUSTRIAL PLANT WITH AN INPUT CAPACITY OF 400 m3/day OF RAW WHEY AT 6.3% TDS ... 

Milk and milk products raw milks (as defined in Article 2 of Directive 92/46/EEC), milk powder, skimmed milk, skimmed milk powder, buttermilk, buttermilk powder, whey, whey powder, whey powder low in sugar, whey protein powder (extracted by physical treatment), casein powder and lactose powder... 

More recently, pyrraline was found to increase almost linearly with time during the storage of freeze-dried milk at 70 °C. The amount formed increased with moisture content, reaching more than 5000 mg kg 1 protein in 50 h with 9% moisture.354 Values of up to 3100 mg kg 1 protein were found in some samples of milk or whey powder. Remarkably high amounts (200-3700 mg kg 1 protein) were also found in bakery products, indicating that up to 15% of the lysine residues may have been modified. 

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