WHEY CHANGES DURING PROCESSING DETERMINED BY NEAR-INFRARED SPECTROSCOPY

We assessed the potential application of near infrared (NIR) spectroph otometry using a remote optic fiber probe for the development of calib rations. We evaluated the heat denaturation of whey proteins, the chem ical composition of a whey protein concentrate (WPC) during production , and the degree of hydrolysis (DH) of whey proteins during trypsin hy drolysis. Partial least square (PLS) calibrations were developed for t hese applications and were related to a variety of products and proces sing conditions, so as to increase their reliability. NIR has potentia l applications in real time analysis for whey processing lines.