Abstract
Abstract Commercial whey protein concentrate (WPC) typically contain 2–5% and 3–7% lactose and lipids, respectively, that make them susceptible to off-flavor production during storage. This research was undertaken to compare the formation of volatile off-flavor compounds by dynamic headspace analysis (DHA) in control WPC with that in partially delactosed and delipidized WPC produced by chemical pretreatment (CP) and microfiltration (MF) processing of Swiss cheese whey during accelerated storage (AS). Forty five volatile compounds were recovered from AS WPC. Experimental MF WPC that contained lowest lipid concentration, exhibited the lowest production of volatile compounds during AS.
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