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Effect of heating and elevated temperature storage on cheese whey

Author:
Morr, C.V.
Source:
Journal of food science 1990 v.55 no.4 pp. 1177, 1179
ISSN:
0022-1147
Subject:
cheeses, whey, food storage, temperature, heat treatment, pH, plate count, proteins, denaturation
Abstract:
The effect of heating and storage of sweet (pH 6.1-6.3) and acid (pH 4.75) cheese whey for up to 10 hr at 62.8 degrees C (145 degrees F) on pH, titratable acidity, total bacteria count and protein denaturation was investigated. Heating and elevated temperature storage reduced the total bacteria counts of both types of whey to less than to equal to 100 mL-1 and stabilized their titratable acidity at 1.60-1.65%. These treatments resulted in up to 13.4% and 6.7% protein denaturation in sweet and acid whey, respectively, as measured by the pH 4.6 solubility method. SE- HPLC data confirmed that these elevated temperature treatments resulted in slight losses of major proteins.
Agid:
1386257