Studies on Physicochemical and Functional Properties of Commercial Sweet Whey Powders

Abstract

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 14 min, 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.

Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130kHz ultrasounds

“…The experiments were carried out as described previously (Madadlou et al, 2009b). In this instrument, the angular dependence of the obstruction of a continuous laser beam by particles is used for size measurement (Banavara et al, 2003;Thanasukarn et al, 2006). Experiments were performed on 5-fold diluted solutions over the range 20 nm to 15 lm.…”

Skim acidic milk whey cryoconcentration and assessment of its functional properties: Impact of processing conditions

“…The method employed to obtain whey powder influences functional properties of the end product. It was established that sweet whey functional properties may differ according to the used technological process (Banavara, Anupama, & Rankin, 2003).…”

Moderately acidic pH potentiates browning of sweet whey powder

“…Colour measurement of 35 commercially available SWP samples showed a large variation in lightness (L*: 76.36-81.64) and yellowness (b*: 13.48-22.54) (Banavara, Anupama, & Rankin, 2003). It is well recognized that non-enzymatic browning (NEB) through the Maillard reaction is a major deteriorative mechanism active during the storage of SWP (Burin, Jouppilla, Roos, Kansikas, & Buera, 2000;Labuza & Saltmarch, 1981;Roos, Jouppila, & Zielasko, 1996).…”