Changes in the Hydrophobicity and Functionality of Whey during the Processing of Whey Protein Concentrates

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Abstract
Cheddar cheese whey was ultrafiltered to yield whey protein concentrates (80% WPC). The retentates were heated at 64 or 72°C for 1.5 set or received no heat treatment. Changes in composition and hydrophobicity during processing were related to WPC functionality. Heating at 72°C decreased retentate hydrophobic@ and had a detrimental affect of WPC functionality, while heating at 64°C did not. Day to day variation in the milk supply and processing conditions did not affect hydrophobicity; but the unit operations did have an effect. Ultrafiltration increased the alkane binding values of the retentate compared to the whey. Spray drying the retentate increased surface hydrophobicity and decreased alkane binding values of the WPC.