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KMID : 1007520070160050836
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Food Science and Biotechnology
2007 Volume.16 No. 5 p.836 ~ p.842
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The Effects of Heating on the Physicochemical and Functional Properties of Acid Whey Compared to Sweet Whey
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Shon Jin-han
Lee Sun-Hye
Lee Fan-Zhu
Lee Byung-Doo
Eun Jong-Bang
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Abstract
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In this study, we investigated the effects of heating (80℃, 30 min) on the physicochemical and functional attributes of acid (cottage) and sweet (Edam and Cheddar) whey powders. The water holding capacity (WHC) of the whey powders was not affected by heating or pH value. The heated Cheddar whey powder had a significantly lower (p<0.05) WHC than that of the other wheys. Heating detrimentally impacted the emulsifying and foaming properties. On the other hand, heating significantly enhanced the heat stabilities (HS) of all powders. This was best demonstrated at the acidic pH values of 3.0 and 4.5, where the HS increased by 57 and 53, 181 and 167, and 31 and 48%, for the cottage, Edam, and Cheddar, respectively. Overall, this data provides useful insights into the manufacture of pasteurization and retort-stable whey powders.
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KEYWORD
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heating, whey powder, heat stability, functionality, water holding capacity
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