Whey production data

Euactioaahty of whey proteia coaceatrates varies with whey type and concentration. Table 5 gives compositional data for whey proteia coaceatrates from differeat sources of whey. These coaceatrates are used ia a limited number of products ice cream and other fro2en desserts, fermented products, coffee whiteners, and whipped toppiags. 

The viscosity of milk and dairy products depends upon the temperature and on the amount and state of dispersion of the solid components. Representative values at 20 °C are whey 1.2 centipoise (cp), skim milk 1.5 cp, and whole milk 2.0 cp. From these values, it is evident that the caseinate micelles and the fat globules are the most important contributors to the viscosity. Specific data are given in Table 8.5. 

Whey is used in a number of food products, either in production (e.g. ricotta cheese) or as an additive. In comparison to the nose-space investigations mentioned above, work by Gallardo-Escamilla et al. on liquid and fermented wheys dealt only with the headspace volatile composition [61,62]. Using PCA, the VOC data obtained by PTR-MS could be used to differentiate the samples, that is, the mass spectfa of the VOCs emitted resulted in sufficient information to provide a reliable fingerprint of each sample. Furthermore, by applying a simple statistical approach, sensory characteristics such as rancid , caramelized... 

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