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Skim acidic milk whey cryoconcentration and assessment of its functional properties: Impact of processing conditions

Author:
Aider, Mohammed, de Halleux, Damien, Melnikova, Inna
Source:
Innovative food science & emerging technologies 2009 v.10 no.3 pp. 334-341
ISSN:
1466-8564
Subject:
chemical concentration, ice, freezing, dry matter content, skim milk, whey, food processing, foaming properties, physicochemical properties, emulsifying properties, acidified milk
Abstract:
In the present research two objectives were studied. The first was aimed to optimize whey cryoconcentration process by minimizing the amount of the dry matter entrapped in the ice fraction. This was possible by recycling the ice fraction. It was possible to concentrate acidic whey from 5.71±0.01% (w/w) up to 24.68±0.03% (w/w) total dry matter using three cryoconcentration cycles and one recycling ice cycle. The second objective was to study the emulsifying and foaming properties of the concentrated whey as function of the cryoconcentration cycle. Results showed that emulsion stability index (ESI) of the cryoconcentrated whey increased by increasing the cryoconcentration cycle whereas the emulsion activity index (EAI) decreased. Foaming ability expressed as nitrogen volume needed to get foam volume three times higher than the initial volume increased by increasing cryoconcentration cycle and foam stability decreased by increasing the cryoconcentration cycle. Industrial relevance: Several efforts and studies have been made to increase the use of milk whey, a valuable by-product of cheese processing, especially for human nutrition. In the present work, cryoconcentration technology was used for whey recovery and valorisation as promising ingredient in the food industry.
Agid:
756164