Use of whey permeates for protein standardization in milk
1998
Jelen, P. (University of Alberta (Canada). Dept. of Agricultural, Food and Nutritional Science)
While the present position of IDF specifies only milk ultra filtration (UF) permeates as acceptable for protein standardization in milk, the suitability of some whey permeates may be of interest in specific cases. Experimental evidence reviewed in this paper indicates that sweet or in some cases even acid - wheys produced without fermentation of milk may be equally suitable as milk permeates for limited standardization with little effect on sensory acceptability. Where heat stability of the protein-standardized milk is of concern as in UHT products, acid whey permeates appear unsuitable, probably due to their high free calcium content. Freezing point of the protein-standardized milk increases with use of sweet whey or milk permeates while acid whey permeates have an opposite effect. Addition of all UF permeates decreases the total solids in the protein standardized milk; if desired, lactose can be added to counteract this diluting effect without any apparent sensory impact.
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