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Spray-Dried Cheese Whey-Soy Flour Mixtures

Dairy Products Laboratory, Eastern Utilization Research and Development Division, Washington, D.C. 20250

ABSTRACT

Liquid sweet whey combined with full fat soy flour and then pasteurized, homogenized, concentrated in vacuo to 40 to 45% total solids, and conventionally spray dried yields a free-flowing powder of good nutritive value suitable for beverage purposes. Homogenization reduces the amount of settling of soy solids and produces a more milk-like suspension. Concentration in vacuo and spray drying reduces the typical be any flavor of soy flour. The product reconstitutes in water to yield a mild, cereal-flavored, sweet-tasting product which easily lends itself to artificial flavoring. The dried product has good storage life and resists oxidative change.