Delactosed, high milk protein powder. 1. Manufacture and composition

Abstract The objective of this research was to develop a new method for the production of delactosed, high milk protein powder without pH adjustment. Skim milk containing approximately 3.2% protein and 4.91% lactose was ultrafiltered at 38°C to approximately 15% protein and 3.8% lactose. The ultrafiltered milk was batch diafiltered three times at 32°C with water to approximately 18.9% protein and .08% lactose and then spray dried. Inlet and outlet air temperatures during drying were 120 to 125°C and 75 to 80°C, respectively. The average composition of the dried product was 5.3% moisture, 83.9% protein, 2.27% fat, .73% lactose, and 7.05% ash. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of the powders showed that protein composition was similar to that of skim milk. This powder may have potential in the manufacture of new products or in the improvement of existing products such as low fat yogurts.

[1]  P. Fox,et al.  Age gelation of sterilized milks. , 1992 .

[2]  E. J. Mann,et al.  Casein and caseinates , 1991 .

[3]  J. Frank,et al.  Effect of protein degradation of milk on the physical and chemical properties of yogurt. , 1990 .

[4]  R. Ledford,et al.  Microbial destruction of diacetyl in cottage cheese , 1990 .

[5]  L. Fiems.  Designing foods: Animal product options in the marketplace , 1990 .

[6]  V. V. Mistry,et al.  High protein, lactose-free milk powders. II. Functional, chemical, and physical properties. , 1990 .

[7]  W. Glinsmann,et al.  Megadose supplements vs nutrient interactions , 1987 .

[8]  J. E. Kinsella,et al.  Physical Properties of Food and Milk Components: Research Needs to Expand Uses , 1987 .

[9]  D. Barbano,et al.  Variability in true protein, casein, nonprotein nitrogen, and proteolysis in high and low somatic cell milks. , 1987, Journal of dairy science.

[10]  K. Kirkpatrick,et al.  Manufacture and general properties of dairy ingredients , 1987 .

[11]  F. Kosikowski,et al.  Properties of Ultrafiltered Skim Milk Retentate Powders , 1986 .

[12]  H. M. Farrell,et al.  Quantitation of Caseins and Whey Proteins of Processed Milks and Whey Protein Concentrates, Application of Gel Electrophoresis, and Comparison with Harland-Ashworth Procedure , 1985 .

[13]  Pieter Walstra,et al.  Dairy chemistry and physics , 1984 .

[14]  J. Kinsella,et al.  Milk proteins: physicochemical and functional properties. , 1984, Critical reviews in food science and nutrition.

[15]  D. Lonergan.  Isolation of Casein by Ultrafiltration and Cryodestabilization , 1983 .

[16]  G. C. Cheeseman,et al.  Developments in dairy chemistry—1: Edited by P. F. Fox. Applied Science Publishers Ltd, London, 1982. 409 pp. Price: £44.00 , 1983 .

[17]  W. Horwitz.  Official Methods of Analysis , 1980 .

[18]  J. Newlander,et al.  Chemistry and Testing of Dairy Products , 1977 .

[19]  C. W. Hall,et al.  Drying milk and milk products , 1971 .