Our objective was to determine if annatto color or bleaching had any influence on ultrafiltration (UF) flux during production of 80% whey protein concentrate (WPC) or 80% serum protein concentrate (SPC). Cheddar cheese whey (18 vats using 900 kg of whole milk each) and microfiltration (MF) permeate of skim milk (18 processing runs using 1000 kg of skim milk each) were produced. The 18 runs were...

The aim of this study was to produce a colloidally stable whey protein concentrate enriched in β-casein. Microfiltration (MF) skim milk completed at ∼7 °C (pore size 0.1 μm) followed by ultrafiltration the MF permeate ∼9 β-casein-whey fraction (BWPC). casein:whey ratio BWPC system ∼25:75. Skim then added retentate level supplying 0, 0.1, 0.3 and 0.5% (w/w) total protein, evaporation spray dryin...

The most important products of the dairy industry are: pasteurized liquid milk, casein and products derived by casein, and whey protein concentrates. Among the different advanced processes developed for getting better quality products in comparison to those obtained with traditional technologies, the processes based on the use of dense carbon dioxide are preferable from many points of view. In ...

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 conten...