Production and Properties of Deproteinized Whey Powders

Abstract

Spray drying the deproteinized frac- tion from ultrafiltered whey was investi- gated, and the effects of processing on the distribution and loss of nutritional components were determined. Concen- trates ranging from 30 to 66% solids were prepared and tested for the effects of solids, temperature, viscosity, and lactose crystallization on drying. Concentrates between 40 and 50% solids were readily spray dried whereas concentrates above 50% failed to dry. Attempts to obtain maximum lactose crystallization prior to drying did not prove beneficial. Acidity of the permeate was not a major factor in establishing drying capability. Foam- spray drying with air injection at the rate of 28 to 56 liters/rain produced a free flowing powder with moisture content of 1 to 3%. Twelve lots of cottage cheese permeate were dried without appreciable difficulty. Powders were moderately hygroscopic and usually contained less than 1.5% moisture. No loss of nutri- tional components, e.g., amino acids, minerals, and vitamins, was caused by drying.