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CONTINUOUS COAGULATION OF COTTAGE CHEESE WHEY PROTEIN
Author(s) -
PANZER C. C.,
SCHOPPET E. F.,
SINNAMON H. I.,
ACETO N. C.
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.tb01155.x
Subject(s) - whey protein , chemistry , food science , coagulation , fortification , biological value , moisture , chromatography , organic chemistry , psychology , psychiatry
Processes are described for obtaining a low moisture, free‐flowing protein powder of high nutritional value through the high temperature (120°C) heat coagulation of cottage cheese whey protein in a constant stirred reaction vessel using steam injection heating. Dried protein concentrates produced by the suggested alternative processes contain 65%, 85% and 95% protein, respectively. Essentially all the coagulable protein can be removed in 8 min of holding time in a pH range of 5.5–6.5. Increasing coagulation temperature to above that of conventional methods (85–100°C) significantly decreases processing time without adversely affecting product quality. The highly nutritious protein fraction produced has potentially wide application in the protein fortification of foods not requiring the normal functional properties of whey protein.