CONTINUOUS COAGULATION OF COTTAGE CHEESE WHEY PROTEIN

Abstract

ABSTRACT Processes are described for obtaining a low moisture, free‐flowing protein powder of high nutritional value through the high temperature (120°C) heat coagulation of cottage cheese whey protein in a constant stirred reaction vessel using steam injection heating. Dried protein concentrates produced by the suggested alternative processes contain 65%, 85% and 95% protein, respectively. Essentially all the coagulable protein can be removed in 8 min of holding time in a pH range of 5.5–6.5. Increasing coagulation temperature to above that of conventional methods (85–100°C) significantly decreases processing time without adversely affecting product quality. The highly nutritious protein fraction produced has potentially wide application in the protein fortification of foods not requiring the normal functional properties of whey protein.