Abstract
ABSTRACTLactalbumin, lactic casein, rennet casein, low‐calcium and high‐calcium co‐precipitates were processed from skim milk and dried using both spray and pneumatic‐conveying ring driers. Ring dried material was further divided into 30, 60 and 100 mesh sizes. All 20 protein products were tested in‘high’and‘low’protein cookies and evaluated by a trained sensory panel, using magnitude estimation scaling, for characteristics of appearance and texture. Processing effects, such as drying method and mesh size, had more effect on the cookies than protein type. These effects were greater in‘high’protein cookies than in‘low’protein cookies and were used to advantage in formulating‘high’protein cookies with a crisp and open texture.
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