Studies on Physicochemical and Functional Properties of Commercial Sweet Whey Powders

The objective of this study was to characterize variation and interrelatedness among primary functional and compositional parameters of commercially available sweet whey powders. Samples representing different plants/processes and cheese types were assayed for foaming capacity, foam stability, pH, p...

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Bibliographic Details
Published in:Journal of dairy science 2003-12, Vol.86 (12), p.3866-3875
Main Authors: Banavara, D.S., Anupama, D., Rankin, S.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chemical Phenomena
Chemistry, Physical
Color
Food industries
Food Preservation
functional properties
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
Milk Proteins - chemistry
Nephelometry and Turbidimetry
Particle Size
physicochemical
Proteins - analysis
Solubility
sweet whey powder
Whey Proteins
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Summary:The objective of this study was to characterize variation and interrelatedness among primary functional and compositional parameters of commercially available sweet whey powders. Samples representing different plants/processes and cheese types were assayed for foaming capacity, foam stability, pH, protein content, soluble protein, turbidity, color, particle size distribution, lipid, and moisture. Data were analyzed using principal component analysis. Foaming capacity and stability varied from 10 to 220% and 0.1 to 14min, respectively. Protein content and solubility ranged from 8.5 to 17.6% and 3.7 to 14.1%, respectively. Lipid content of sweet whey powder varied from 0.03 to 2.00%. The two main functional properties, foaming and protein solubility, did not show significant correlation with each other. Foaming properties showed a positive correlation to particle size and L* or lightness value, and negative correlation to lipid content. Protein solubility showed positive correlation with protein content and negative correlation with turbidity of the sample. Foaming behavior, protein, and particle size attributes were the main variables responsible for grouping of samples. Sweet whey powders from the same dairy plants were grouped together. The direct or indirect significance of these relationships to processing is detailed in this study.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(03)73994-0