Title

Production of Ultrafiltered Skim Milk Retentate Powder 2.

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Issue

76

Publication Date

1993

First Page

2886

Last Page

2890

Abstract

High protein skim milk retentate powders with modified functional properties were produced using UP and spray drying. Different heat treatments (6S"C for 30 min, 7S'C for 28 s, and 8S"C for 28 s) and pH adjustments (6.4, 6.7, and 7.0) were applied before spray drying. The pH adjustment affected gel waterholding capacity, acid gel strength, emulsifying capacity, and foaming capacity. Heat treatment also affected gel waterholding 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. (Key words: skim milk retentate powder, heat treatment, pH, functional properties)

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