Abstract
The influence of heat treatment, pH adjustment, and total solids content on the effectiveness of secondary protein removal (clarification) from heat-acid deproteinated whey was studied. Lowering pH and increasing total solids content before clarification decreased residual protein (nitrogen×6.38) in clarified whey. Lowest nitrogen was obtained by concentrating deproteinated whey to 55% total solids, adjusting pH to 3.5, heating to 90C, and filtering. Thread-like aggregates formed during concentration of the heat-acid deproteinated whey at pH 4.5 in a rotary film evaporator. Analytical studies indicated that the aggregates were composed predominantly of proteose-peptone component 5.
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