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Effect of Heating and Elevated Temperature Storage on Cheese Whey
Author(s) -
MORR C.V.
Publication year - 1990
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.1365-2621.1990.tb01630.x
Subject(s) - titratable acid , chemistry , food science , denaturation (fissile materials) , whey protein , solubility , bacteria , lactic acid , cheesemaking , chromatography , nuclear chemistry , organic chemistry , biology , genetics
The effect of heating and storage of sweet (pH 6.1–6.3) and acid (pH 4.75) cheese whey for up to 10 hr at 62.8°C (145°F) on pH, titratable acidity, total bacteria count and protein denaturation was investigated. Heating and elevated temperature storage reduced the total bacteria counts of both types of whey to ≤ 100 mL −1 and stabilized their titratable acidity at 1.60–1.65%. These treatments resulted in up to 13.4% and 6.7% protein denaturation in sweet and acid whey, respectively, as measured by the pH 4.6 solubility method. SE‐ HPLC data confirmed that these elevated temperature treatments resulted in slight losses of major proteins.