Functional and technological properties of thermostable whey protein concentrate

The article presents information on the functional and technological properties of whey protein microparticulate powders various compositions. particles had similar external characteristics, as well close sizes. average particle diameter MWP 60 was 69.9 µm, that 80 66.5 µm. samples were characterized by good wettability dispersibility. solubility index lower than 80, which is due to high content highly soluble lactose in its composition. Both objects research belonged "light" with a bulk density less 0.6 g/cm3. higher value characterizes it product loose structure (in comparison 60), therefore potentially more stable storage. microparticle heat treatment index, makes possible attribute them class low-temperature treatment. Low temperature processing also correlates UMSPN products. reconstituted significantly resistant concentrate without step. boiling test for 2 minutes at 100 °C, 5 minutes. This classify microparticles heat-resistant concentrates manufacturability use production food