Wednesday, December 12, 2018
 Whey Protein Solutions Should Be Held for Less Than 12 Hours Before Drying for Best Quality  

Minimizing the storage time of liquid whey protein retentates before drying is one of the control steps that can help reduce the formation of off-flavors and maximize quality and shelf-life of spray-dried protein powders. Whey protein powders should have a very bland flavor so that no off-flavors are evident in the final product. Several researchers have previously identified residual fat content, bleaching method, cheese type and raw whey storage time as critical parameters in the manufacture of quality whey protein products. Now they have demonstrated that the retentates should be held for less than 12 hours before drying.

In this study conducted by the Southeast Dairy Research Center at North Carolina State University, whey protein retentates were obtained from two commercial manufacturers and evaluated for up to 48 hours of storage. The samples also were spray-dried at the manufacturers’ pilot plants and the resulting powder was evaluated for storage stability. Both Cheddar and mozzarella whey proteins were tested. Product testing and shelf-life determination, including both chemical and sensory analysis, were conducted over a 12-month period. Desirable cooked/milky flavors decreased with increased storage time. “Cardboard off-flavor” and astringency increased with increased holding time of the liquid retentates.

Whey protein products are part of the growing $100 billion functional foods market, but must compete with other protein products in both quality and functionality. Research efforts are underway to identify methods to increase the quality, value and marketability of whey proteins to ensure that the market for whey protein products continues to grow.

Authors: M. Whitson , R.E. Miracle, E. Bastian, M.A. Drake

Whitson M, Miracle RE, Bastian E, Drake MA. Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate. J Dairy Sci. 2011;94(8):3747-3760.

Source: Dairy Research Institute


Posted on Thursday, September 29, 2011 (Archive on Thursday, October 06, 2011)
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