Department of Food Engineering, Middle East Technical University, Ankara, Turkiye; Department of Food Engineering, Ahi Evran University, Kirsehir, Turkiye.
Department of Food Science, University of Massachusetts, Amherst, MA, USA.
Food Res Int. 2022 Oct;160:111682. doi: 10.1016/j.foodres.2022.111682. Epub 2022 Jul 14.
Whey is a high nutritional value by-product of the dairy industry. It is generally produced in large quantities and its disposal as wastewater poses environmental risks. For this reason, whey streams are used for the production of value-added products such as dried whey powders. However, there are several challenges related to whey processing that lead to low powder yield and quality, especially caking. These challenges can be addressed by optimization of product formulation and processing parameters. In this review, we discuss the effects of dried whey protein powder production stages and process parameters on the quality of the final powder product. The initial composition of whey used for dried whey powder production affects the final quality of the product. Generally, a high mineral and/or lactic acid content is not desirable since these constituents cause lactose-containing whey particles to adhere to the drying equipment surfaces, thereby reducing the powder yield. An effective lactose pre-crystallization is essential since high amorphous lactose content increases the stickiness of the dried-whey powder particles and induces caking during storage. Therefore, whey should undergo filtration and lactose pre-crystallization before spray drying. Studies show that it is possible to retard caking and improve the quality attributes of dried whey powders by optimizing the product formulation and processing operations.
乳清是乳制品工业的一种高营养价值副产物。它通常大量生产，其作为废水的处置会带来环境风险。出于这个原因，乳清流被用于生产附加值产品，如干燥乳清粉。然而，乳清处理存在几个导致粉末产量和质量低的挑战，特别是结块。这些挑战可以通过优化产品配方和加工参数来解决。在这篇综述中，我们讨论了干燥乳清蛋白粉生产各阶段和工艺参数对最终粉末产品质量的影响。用于干燥乳清蛋白粉生产的乳清的初始组成会影响产品的最终质量。一般来说，高矿物质和/或乳酸含量是不理想的，因为这些成分会导致含乳糖的乳清颗粒附着在干燥设备表面，从而降低粉末产量。有效的乳糖预结晶是必不可少的，因为高非晶态乳糖含量会增加干燥乳清粉颗粒的粘性，并在储存过程中引起结块。因此，在喷雾干燥之前，乳清应经过过滤和乳糖预结晶。研究表明，通过优化产品配方和加工操作，可以延缓结块并改善干燥乳清粉的质量特性。
