Dairy Ingredients for Food Processing

190 Chapter 8

cially suited for use in nutritional drinks,

sports and nutritional bars, soups, protein -

fortifi ed beverages, bakery products, and

meat. WPC 80s also have good water - binding

and thickening properties. Acid WPC 80s

provide excellent gelling properties, and spe-

cialized WPCs are ingredients in infant

formula. (Kilara 1994, 2008 ).

Whey Protein Isolate

Whey protein isolates (WPIs) have a

minimum protein content of 90%. They are

commonly produced either by defatting whey

streams by microfi ltration or by isolating

native whey proteins by ion exchange chro-

matography followed by concentration by

of nanofi ltration is the simultaneous removal
of water, leading to a concentration of the
product stream to 20% solids.

Whey Protein Concentrate

Whey protein concentrates (WPCs) are com-
monly produced by ultrafi ltration. Lactose
and minerals are removed while the proteins
are concentrated. Different ratios of pro-
teins : total solids can be obtained with the
use of diafi ltration (Figure 8.8 ).
WPC 35 is used as a partial or full replace-
ment for skim milk powder and is also used
in yogurt, bakery mixes, dietetic foods, and
confections. WPC 50, WPC 65, and WPC 80
are used as protein supplements and are espe-

Figure 8.8. Typical composition of whey protein concentrates. Adapted from Mangino (1992) , Huffman and
Harper (1999) , Kilara (2008) , Abd El - Salam et al. (2009).

Lactose Protein

Fat

WPC35

Moisture

Lactose Protein

Fat

Ash

WPC50

Moisture

Protein

Lactose

Fat

Ash

WPC65

Moisture

Protein

Lactose

Fat

Ash

WPC80

Ash Moisture