CHARACTERISTICS OF ACID WHEY POWDER PARTIALLY DEMINERALISED BY NANOFILTRATION

The chemical composition and solubility of acid whey powders obtained from nanofltered and neutralised wheys were studied. The change in the composition and acidity of acid whey powders caused by nanofiltration and neutralisation significantly influenced their solubility. With a decrease in ash content and acidity, the solubility was observed to increase. The correlation was found between ash content (r=0.843) and acidity to insolubility index (r=0.709). The study showed that the location of neutralisation in the technological process of acid whey powder had a significant influence on its properties. More favourable would be to apply acid whey neutralisation after nanofiltration. Diafiltered acid whey powders were characterised by the best properties, even better than those of the control sweet whey powder.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.