Food Science and Biotechnology

  • 제16권5호
  • /
  • Pages.836-842
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  • 2007
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

The Effects of Heating on the Physicochemical and Functional Properties of Acid Whey Compared to Sweet Whey

  • Shon, Jin-Han (Department of Food Science and Technology, Chonnam National University) ;
  • Lee, Sun-Hye (Department of Food Science and Nutrition, Seoul National University) ;
  • Lee, Fan-Zhu (Department of Food Science and Engineering, Yanbian University) ;
  • Lee, Byung-Doo (Department of Food Science and Technology, Chonnam National University) ;
  • Eun, Jong-Ban (Department of Food Science and Technology, Chonnam National University)
  • 발행 : 2007.10.31
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초록

In this study, we investigated the effects of heating ($80^{\circ}C$, 30 min) on the physicochemical and functional attributes of acid (cottage) and sweet (Edam and Cheddar) whey powders. The water holding capacity (WHC) of the whey powders was not affected by heating or pH value. The heated Cheddar whey powder had a significantly lower (p<0.05) WHC than that of the other wheys. Heating detrimentally impacted the emulsifying and foaming properties, On the other hand, heating significantly enhanced the heat stabilities (HS) of all powders, This was best demonstrated at the acidic pH values of 3.0 and 4.5, where the HS increased by 57 and 53, 181 and 167, and 31 and 48%, for the cottage, Edam, and Cheddar, respectively. Overall, this data provides useful insights into the manufacture of pasteurization and retort-stable whey powders.

키워드

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