Production of Ultrafiltered Skim Milk Retentate Powder 2.
Journal of Dairy Science
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)
El-Samragy, Y.A., C.L. Hansen and D.J. McMahon. 1993. Production of ultrafiltered skim milk retentate powder 2. Functional properties. J. Dairy Sci. 76:2886-2890.