Dairy Ingredients for Food Processing

590 Index

draining, and milling the curd, 245
in dry mixes, 426
hooping and pressing, 245
industrial use of, 179
in meat products, 496
quark manufacture and, 346–347
sources and composition of, 181–182
Whey-based fermentation, uses for, 369
Whey-based ingredients, 179–196
biological properties of, 194
demineralized whey powder, 189–190
drying whey, 188
functional properties of whey protein
concentrates, 192–194
emulsifi cation, 193
foaming and whipping, 193
gelation, 193
heat stability, 193
nutrition, 194
solubility, 192–193
viscosity and water binding,
193–194
ion exchange chromatography, 185–188
electrodialysis, 187 , 187–188
ion exchange (demineralization),
186–187
ion exchange process, 186
lactose processing, products, and
derivatives, 195–196
overview, 179, 181
processing techniques, 182–185
microfi ltration, 184–185
nanofi ltration, 183–184
ultrafi ltration, 183
production of, 180
whey fractions, 191
whey powder, 188–189
whey protein concentrate, 190
whey protein isolate, 190–191
Whey components, membrane pore sizes
and relative size of, 183
Whey-curd separation, 255–256
Whey for condensing, Grade A, PMO
standards for, 378t
Whey fractions, 191
Wheying off, in cultured buttermilk, 351

Whey powders

demineralized, 189–190

processing of, 188–189

uses for, 189

Whey products, 26–30

dry sweet whey, 28

fractionated, 28–29

lactose, 29–30

potential health benefi ts with, 195t

process outlines for, 27

reduced lactose whey, 29

reduced minerals whey, 29

volume of, produced globally in 2006,

180

whey protein concentrates and isolates,

30

Whey protein concentrates, 3, 54, 190

in baked goods, 475–476

functional properties of, 192–194

emulsifi cation, 193

foaming and whipping, 193

gelation, 193

heat stability, 193

nutrition, 194

solubility, 192–193

viscosity and water binding,

193–194

isolates and, 30

typical composition of, 190

in yogurt, 338

Whey protein denaturation

factors related to, 192–193

indicators of, 144

Whey-protein-derived peptides, 325–327

Whey protein hydrolyzate, 324

commercial, 328t

Whey protein isolates, 190–191

in chocolate confectionery, 508

typical protein and mineral composition

of, 191t

Whey protein nitrogen index, 143

Whey proteins, 390

bioactive peptides in, 371

bioactivity of, 401t

biologically active peptides from, 405

in caramel, 511

chemistry of, 182

Whey (continued)