Production and Properties of Deproteinized Whey Powders

Abstract

Spray drying the deproteinized fraction from ultrafiltered whey was investigated, and the effects of processing on the distribution and loss of nutritional components were determined. Concentrates 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. Foamspray 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 nutritional components, e.g., amino acids, minerals, and vitamins, was caused by drying.