Production of Ultrafiltered Skim Milk Retentate Powder. 2. Functional Properties

Abstract

High protein skim milk retentate powders with modified functional properties were produced using UF and spray drying. Different heat treatments (65°C for 30 min, 75°C for 28 s, and 85°C for 28 s) and pH adjustments (6.4, 6.7, and 7.0) were applied before spray drying. The pH adjustment affected gel water-holding capacity, acid gel strength, emulsifying capacity, and foaming capacity. Heat treatment also affected gel water-holding capacity, acid gel strength, and emulsifying capacity, but not foaming capacity. The interaction of heat treatment and pH adjustment affected gel water-holding capacity, acid gel strength, emulsifying capacity, and foaming capacity. © 1993, American Dairy Science Association. All rights reserved.