Properties of Ultrafiltered Skim Milk Retentate Powders

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Abstract
Spray-dried and freeze-dried ultrafiltered skim milk retentate powders were obtained from mechanically separated whole milk ultrafiltered retentates previously concentrated to 2:1, 3:1, and 4:1 total protein. Resulting powders, analyzed for composition, quality, storage stability, and functionality, were compared with conventional spray-dried skim milk powder. Retentate powders containing from 50 to 65% protein showed lowest bacterial numbers and acidity and retained excellent flavor. After 4 wk of storage above 3.degree. C, the powder showed changes in solubility and 5-hydroxymethyl furfuraldehyde. Both indices increased with rise in protein content and storage temperature. Functional properties such as foaming and heat stability were suitable.