FUNCTIONAL-PROPERTIES OF CHHANA WHEY POWDERS

The protein solubility, emulsifying, foaming and gelation properties, and viscosity of solutions of chhana whey protein powders, produced by ultrafiltration and reverse osmosis followed by drying, were studied over the pH range 2.5-9.0. Protein solubility varied from 57-100% and was greatest at low pH values. Chhana whey protein powders had similar emulsifying properties to commercial cheese whey protein powders of s imilar protein content, although the capacity to form gels when heated to 80 degrees C was much lower, particularly at alkaline pH. The visc osity of solutions of the chhana whey powders was sensitive to pH, but was particularly high in the acidic range. These studies demonstrate considerable potential for the utilization of chhana whey products in the food industry.