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Whipping Studies with Partially Deloctosed Cheese Whey

Department of Food Science, University of Illinois, Urbana 61801

ABSTRACT

Whipping properties of various whey preparations were studied by measuring overrun and stability of foams produced in a Hobart: mixer. Presence of heat-labile whey proteins resulted in poor whippability, poor foam stability, and low overruns. Removal of the heat-acid coagulated proteins greatly improved wh'ppability, and foams resembled whipped egg whites with overruns of more than 2,500%. Increasing total solids by evaporation of the acid supernatant or by addition of sucrose or soluble starch decreased the overrun but increased foam stability. Air uptake and overrun were negatively affected by calcium hydroxide. Foams from dialyzed supernatants with addition of sucrose were successfully baked into meringues.

¹ Present address: Department of Food Science, Universitv of Alberta, Edmonton, Alberta, Canada.