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Whey Protein Recovery Processes and Products

Rangitaiki Plains Dairy Company, Edgecumbe, New Zealand

ABSTRACT

Procedures for manufacture of whey protein products are based on known behavior of whey components under defined conditions. Properties that have been exploited commercially include: molecular size differences (ultrafiltration, gel filtration), insolubility of protein at high temperature, charge characteristics (demineralization, protein removal by ion exchange), aggregation by polyphosphates, and crystallization of lactose. Numerous other isolation procedures have been investigated. Chemical, physical, and functional characteristics vary according to method of manufacture. Capital costs for most of these processes are high. As yields are characteristically low, careful economic analysis is necessary. Mass and energy balances must be prepared accurately as these provide the bases for such calculations.

For the customer, consistency of quality is paramount. Hence, the manufacturer must have an understanding of his raw material and must be able to manipulate its properties or his process to achieve such consistency. Attention to hygiene, staff training, quality assurance, and provision of technical resources to cope with the more demanding processes are necessary.

The principal processes for manufacture of whey protein concentrates are reviewed, together with general characteristics of the resultant products. Criteria for commercial evaluation of new processes are discussed.