EFFECT OF WHEY ADDITION TO MILK ON FUNCTIONAL PROPERTIES OF ITS POWDER.
 
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Pol. J. Food Nutr. Sci. 1999;49(4):39–48
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ABSTRACT
The chemical composition, solubility, and dispersity of milk powders obtained from milks with the 10% and 15% additions of whey and rennet coagulation time (RCT), heat and alcohol stability of the reconstituted milk were studied. The change in the proportion between casein and whey proteins in modified milk powders was found to increase the denaturation degree of β-lactoglobulin. With an increase of the whey addition, the heat and alcohol stability decreased, and solubility index and dispersity of modified milk powders increased. The effect of whey addition on RCT of modified milk powders was different. The correlation (r = -0.99) was found between RCT and weight ratio of calcium to casein nitrogen.
ISSN:1230-0322