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Preservation of Concentrated Cheese Whey by Combined Factors
Author(s) -
KANTEREWICZ ROSA J. DE,
CHIRIFE JORGE,
LAGARDE ETHEL AMATO DE
Publication year - 1985
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.1365-2621.1985.tb10550.x
Subject(s) - potassium sorbate , food science , food spoilage , chemistry , water activity , dairy industry , mold , potassium , water content , bacteria , sugar , biology , botany , organic chemistry , geotechnical engineering , engineering , genetics
Concentrated sweet whey (about 100g solids/100g water), produced in the dairy industry as a preliminary step to spray drying, was stabilized against microbial spoilage by a combination of a slight reduction of water activity (a w ), lowered pH, and addition of potassium sorbate, thus avoiding the drying operation. The whey so obtained could be stored for up to 3 months at 30°C without bacterial or mold deterioration.