Abstract
The economic feasibility of recovering whey protein is dependent upon the efficiency of the process and the utilization of the protein isolate. Heat processing is an efficient method of recovering whey proteins which can be used in process cheese spreads. Chemical precipitation of whey proteins yields functional isolates which promote gelation, whipping and emulsification, but residual precipitants are retained. Co-precipitation of casein and whey protein as occurs in the manufacture of Queso Blanco is the simplest method of recovering whey proteins. Membrane processing offers great potential for whey protein recovery. Required conditions and selected processes for the precipitation and recovery of whey proteins are discussed.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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