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Drying of Whey
Author(s) -
HYND J.
Publication year - 1980
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1980.tb01471.x
Subject(s) - caking , lactose , whey protein , crystallization , chemistry , food science , viscosity , evaporator , chemical engineering , chromatography , materials science , thermodynamics , organic chemistry , composite material , physics , heat exchanger , engineering
The properties of lactose in whey powder and the effect of crystallization are assessed and the process of mutarotation described. Concentration in an evaporator and the influence of heattreatment in the process of whey is considered and the action of proteins on viscosity shown. Thermoplasticity in the drying of whey concentrate and the possibility of producing a high‐quality noncaking powder are discussed. Editor's summary