Delactosed, High Milk Protein Powder. 1. Manufacture and Composition

¹ Minnesota-South Dakota Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007-0647

The objective of this research was to develop a new method for the production of delactosed, high milk protein powder without pH adjustment. Skim milk containing approximately 3.2% protein and 4.91% lactose was ultrafiltered at 38°C to approximately 15% protein and 3.8% lactose. The ultrafiltered milk was batch diafiltered three times at 32°C with water to approximately 18.9% protein and .O8% lactose and then spray dried. Inlet and outlet air temperatures during drying were 120 to 125°C and 75 to 80°C, respectively. The average composition of the dried product was 5.3% moisture, 83.9% protein, 2.27% fat, .73% lactose, and 7.05% ash. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of the powders showed that protein composition was similar to that of skim milk. This powder may have potential in the manufacture of new products or in the improvement of existing products such as low fat yogurts.

Key Words: protein • powder • lactose

Submitted on August 27, 1990
Accepted on November 13, 1990

This article has been cited by other articles:

				S. Aziznia, A. Khosrowshahi, A. Madadlou, and J. Rahimi Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties J Dairy Sci, July 1, 2008; 91(7): 2545 - 2552. [Abstract] [Full Text] [PDF]

				M. A. Ferrer, A. R. Hill, and M. Corredig Rheological Properties of Rennet Gels Containing Milk Protein Concentrates J Dairy Sci, March 1, 2008; 91(3): 959 - 969. [Abstract] [Full Text] [PDF]