Abstract
High protein skim milk retentate powders with modified functional properties were produced using UF and spray drying. Different heat treatments (65°C for 30min, 75°C for 28s, and 85°C for 28s) and pH adjustments (6.4, 6.7, and 7.0) were applied before spray drying. The pH adjustment affected gel water-holding capacity, acid gel strength, emulsifying capacity, and foaming capacity. Heat treatment also affected gel water-holding capacity, acid gel strength, and emulsifying capacity, but not foaming capacity. The interaction of heat treatment and pH adjustment affected gel water-holding capacity, acid gel strength, emulsifying capacity, and foaming capacity.
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