Abstract
The functional attributes of sour (cottage) and sweet (Edam and Cheddar) whey powders and the effect of thermization (80°C/30 min) were investigated. Solubility of sour whey was significantly lower and oil‐holding capacity was higher than that of sweet whey samples. Thermization significantly enhanced thermostability (TS) of all powders, though solubility and emulsifying and foaming properties were depressed. Enhancement of TS was best demonstrated at acidic pH values of 3.0 and 4.5, where TS increased by 57 and 53%, 181 and 167%, and 31 and 48%, for cottage, Edam, and Cheddar, respectively. Thermization may be used to manufacture pasteurization and retort stable whey powders.
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