FUNCTIONAL-PROPERTIES OF DRIED MILK WHEY

The economic value of many proteins as food ingredients Lies in their functional properties. Those having abilities such as foaming, emulsif ying and water-holding are often supplied as dried powders [for exampl e, egg white (albumin) and milk whey proteins]. The drying process, ho wever, can have a great effect on such functional properties through d enaturation of the protein. This paper will address some of the issues affecting functionality for spray-dried whey proteins, previously con centrated by ultrafiltration The limiting factor is the outlet air tem perature, which should be low enough to prevent denaturation, as the p owder experiences a combination of the highest temperature and the low est moisture content at that stage in the drying process.