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SKIM MILK FORTIFICATION USING BLENDS OF SKIM MILK ULTRAFILTRATE AND COTTAGE CHEESE WHEY
Author(s) -
MATTEWS M. E.,
AMUNDSON C. H.,
HILL C. G.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00684.x
Subject(s) - skimmed milk , total dissolved solids , lactose , fortification , food science , chemistry , casein , ultrafiltration (renal) , whey protein , chromatography , environmental engineering , engineering
Permeate (pH 6.71) from ultrafiltration of skim milk was blended 1:1 and 2:1 (w/w) with whey (pH 4.68) resulting from production of cottage cheese from skim milk retentate. Blends were condensed to 50% solids and used to increase. solids concentration of skim milk by up to 2%. With increasing solids addition, skim milk pH declined and ash, lactose, and protein concentrates (wet weight basis) increased. The ratio of undenatured whey protein nitrogen:casein nitrogen increased by 50% in milk fortified with 2% added solids provided by condensed 2:1 permeate:whey blend. Bacteriological quality of fortified samples was satisfactory. Sensory evaluations indicated that skim milk fortification limits using 1:1 and 2:1 permeate:whey blends were 0.5 and 1.0% added solids, respectively.