Spray-Dried Cheese Whey-Soy Flour Mixtures

Abstract

Liquid sweet whey combined with full fat soy flour and then pasteurized, homogenized, concentrated in vacuo to 40 to 45% total solids, and conventionally spray dried yields a free-flowing powder of good nutritive value suitable for beverage purposes. Homogenization reduces the amount of settling of soy solids and produces a more milk-like suspension. Concentration in vacuo and spray drying reduces the typical be any flavor of soy flour. The product reconstitutes in water to yield a mild, cereal-flavored, sweet-tasting product which easily lends itself to artificial flavoring. The dried product has good storage life and resists oxidative change. © 1969, American Dairy Science Association. All rights reserved.