Calcium as an Adjuvant for Spray-Drying Acid Whey

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Abstract
Cottage cheese whey was treated with Ca compounds to reduce sticking in dryer box and cyclone while spray drying (inlet air of 178-180.degree. C; exit air of 70-74.degree. C). Concentrated whey (22-24% solids) neutralized to pH 6.0 with an aqueous suspension of 4% CaO (wt/vol), dried easily, but it was chalky, bitter and stringent with a high solubility index. The neutralized whey was clarified with desludging centrifuge to remove insoluble Ca salts. This greatly improved flavor, decreased solubility index, increased product clarity upon reconstitution, decreased ash content and reduced wear on drying equipment. The precipitate formed from Ca addition occupied up to 20% of the bowl volume and reduced yield of protein during clarification. The protein content of the powder also was reduced. Samples neutralized to pH 5.5 with CaO plus .05% CaCl2 and samples containing only .3% CaCl2 dried more easily than control, but some caking occurred in cyclone. Although clarification of these latter samples improved the solubility index and flavor, they were unacceptable due to bitter and astringent flavors.

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