Production of whey protein concentrates powder at pilot-scale: technological aspects

Abstract

The production of whey protein concentrate powder (WPC) and whey protein isolates (WPI) by ultrafiltration are widely used throughout the world and greater understanding of these technologies are obtained by pilot scale studies. The aim of this study was to evaluate the impact of technological aspects on the composition of retentates and WPC obtained in pilot scale. The content of nitrogen, acidity, pH, soluble solids, ash and water activity were analysed. The compositions of permeate were not affected by the concentration factor during the ultrafiltration. The concentrated composition was affected by the concentration factor during the ultrafiltration on total protein content, whey protein, NPN, moisture and ash, but not on pH. According to the results, it was calculated the mathematical relation between nitrogen fraction and concentration factor