Dairy Chemistry And Biochemistry

MILK PROTEINS 223

I Wheyldemineralized whey/ concentrated whey I

(2.5-3.5.4.5-4.8.6.0-6.5)

I

Acidification, optional

(PH 4.5-4.8)

4 Protein recovery

(settling and decanting; vacuum

filtration; self-desludging centrifuge

or horizontal solid bowl decanler)

Deproteinated

J

[Washing]

J

spray, roller, ring-

or fluidized bed dryer

i

pZiGG-1

Figure 4.40 Protocol for the manufacture of lactalbumin; the pH, temperature and duration of
heating vary (from Mulvihill, 1992).

The major breakthrough in the commercial production of whey proteins
occurred with the development of ultrafiltration which facilitated the pro-
duction of whey protein concentrates (WPCs; 3040% protein) in which the
proteins are mainly in the native state and therefore highly functional. The
commercial production of WPCs by UF is now widespread; functional