Sweetened Condensed Whey: Its Manufacture and Properties

Abstract

Whey solids were simply and inexpensively preserved in a form directly utilizable in sweet foods by condensing a mixture of fresh whey and sugar. The most satisfactory procedure was to add to separated, pasteurized whey a quantity of sugar equal to the weight of the whey solids. The mixture was condensed under vacuum to 76 per cent total solids, cooled to 35°C. and stirred for at least 3 hours to produce small lactose crystals. It was sealed in airtight containers. The effects of manufacturing processes, of concentration of ingredients, and of storage conditions upon the relative viscosity of sweetened condensed whey were determined. Sweetened condensed whey kept well during storage at room temperature for at least 3 months. The changes during such a storage period were a slight darkening in color and a small increase in viscosity. Holding at cool temperatures minimized the changes which occurred during storage. Sweetened condensed whey was easily whipped to an overrun of approximately 200 per cent in 4 minutes. The whip was stable for 15 hours. The relationship between total solids content, overrun, and stability of whip was investigated. © 1938, American Dairy Science Association. All rights reserved.