Abstract
For producing demineralized whey concentrates (dry matter (DM) contents: 12–24%) with high whey protein nativity, the suitability of a gentle two-step preservation process (extended shelf life (ESL) process) combining microfiltration and subsequent thermal treatment was investigated. Concentration and demineralization of whey was achieved by using solely nanofiltration (NF) or NF combined with subsequent diafiltration. The influence of the degree of demineralization (number of diafiltration steps: 0; 0.75; 1.5) and DM content on each process step, whey protein denaturation and shelf life of whey concentrates was studied. Applying the ESL process, a strong bacterial reduction of 5.3–7.8 log cycles was achieved depending on the initial bacterial count. For the heat sensitive whey protein β-lactoglobulin, low thermal denaturation of 10–28% was observed, which was independent of DM content and degree of demineralization. However, the shelf life of NF whey concentrates was strongly dependent on their degree of demineralization and ranged between 2 and 16weeks.
Published Version
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