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Partial Demineralization of Cottage Cheese Whey Using a Heat Treatment Process
Author(s) -
SUMMERS KRISTIN A.,
OKOS MARTIN R.
Publication year - 1982
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.1365-2621.1982.tb05003.x
Subject(s) - chemistry , magnesium , potassium , demineralization , phosphorus , calcium , browning , sodium , food science , lime , metallurgy , materials science , organic chemistry , enamel paint , composite material
Heat treatment of concentrated cottage cheese whey ultrafiltrate resulted in loss of calcium and phosphorus. Heat treatment at 100°C for 120 min resulted in a decrease of 21% of the calcium, 14% of the phosphorus, and 7% of the magnesium. Minimal browning of the concentrate occurs after 120 min. At 120°C, minimal browning had occurred after 60 min. Levels of calcium, phosphorus and magnesium had dropped by 41%, 36%, and 20%, respectively. Forty‐eight percent of the calcium, 40% of the phosphorus and 26% of the magnesium were removed by heat treatment at 140°C for 24 min. At that point, browning was minimal. Losses of sodium and potassium were negligible for all cases. A first order rate expression was found to represent the precipitation process.